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).
Please note: This post may include affiliate links to featured products for your convenience. If you make a purchase using one of the links, I may receive a small commission, at zero extra cost to you. Win-win!
Equipment
- Sheet pan
- Immersion blender or regular blender
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.
