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Vegan Tomato Soup with Gluten-Free Croutons

This vegan tomato soup cooks all day in the crock pot for a rich flavor that then gets elevated with cannellini beans and coconut milk added right at the end before pureeing for a “creamy” soup, minus the cream. For a beautiful presentation (and a great use for any day-old or stale gluten-free bread you have laying around) make a batch of croutons with shredded Violife Just Like Parmesan grated over top.

This soup freezes well too, so do your future self a favor and make a batch for the freezer (instructions below).

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Vegan Tomato Soup with Gluten-Free Croutons

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 4 hours 15 minutes
Servings: 5

Equipment

Ingredients

  • 2 28-ounce cans of crushed tomatoes
  • 2 15-ounce cans of plain tomato sauce
  • 1 cup vegetable broth
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp pepper
  • 1 bay leaf
  • 1 15-ounce can of cannellini beans (do not drain or rinse)
  • ½ cup full-fat coconut milk

For the croutons:

  • ½ loaf gluten-free, soy-free, egg-free bread of choice, cubed
  • spray extra virgin olive oil
  • salt and pepper to taste
  • ½ cup Violife Just Like Parmesan, grated

Instructions

  • Place crushed tomatoes, tomato sauce, broth, onion, garlic, Italian seasoning, salt, pepper and bay leaf into a slow cooker.
  • Cook for 4 hours on low.
  • When there are 20 minutes left on the cook time for the soup, make the croutons:
  • Preheat oven to 350 degrees.
  • Line a sheet pan with parchment paper or foil.
  • Place gluten-free bread cubes on sheet.
  • Spray with olive oil and sprinkle with salt and pepper and toss with your hands.
  • Sprinkle grated Violife Just like Parmesan and place in oven for 15 minutes, tossing at least once, until croutons are golden brown.
  • Remove bay leaf from soup, then add beans and coconut milk.
  • Use an immersion blender to puree soup (or, working in batches, puree it in a conventional blender).
  • Pour soup into bowls, top with croutons, and serve.

To make it a freezer meal:

  • Place crushed tomatoes, tomato sauce, broth, onion, garlic, Italian seasoning, salt, pepper and bay leaf into a one-gallon, freezer-safe container.
  • When you're ready to cook the soup, thaw completely in the refrigerator, then follow steps 2-11 above.
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Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.

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Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.