Elana’s Meat-Free Monday: Tomato Basil Soup With Croutons

(VEGAN/VEGETARIAN RECIPES) Soup can be so satisfying on a cool day, and is a common go-to remedy for when you feel a cold coming on. Tomato basil soup is an excellent choice in boosting your immune system, as both ingredients contain antioxidants that can protect against damage from free radicals.

This is one of the easiest soup recipes to make, yet it tastes deceptively decadent. It is creamy, as any traditional tomato basil soup should be, and can be enjoyed as a full meal or paired with a sandwich or salad. Homemade sourdough croutons are the perfect complement to this rich, flavorful soup. Serve up a bowl for lunch, brunch, or dinner! — Global Animal

This creamy tomato basil soup is perfect for a cold fall or winter day! Photo Credit: Elana Pisani

Tomato Basil Soup With Sourdough Croutons
Yield: 2 servings

2/3 cup Tomato Paste
1 cup Unsweeted Almond Milk
1 cup Vegetable Broth
1 tbsp Dried Basil
1 cup Vegan Sourdough Bread, cut into cubes
1 tbsp Olive Oil
1/8 tsp Garlic Powder
1/8 tsp Salt
1/8 tsp Black Pepper
1 tsp Italian Seasoning

In a medium pot, combine tomato paste, almond milk, vegetable broth, and dried basil. Simmer on low heat for about 10 to 15 minutes.

For the Croutons:

Place the pieces of bread in an airtight container with the olive oil, garlic powder, salt, pepper, and Italian seasoning. Shake it up until all of the oil and seasoning is on the bread pieces and then place them on a baking sheet lined with aluminum foil. Bake in the oven at 350 degrees for 10 to 15 minutes. Sprinkle them on top of the soup and enjoy!

Learn more about the Meat-Free Mondays Challenge!

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