Tomato soup with cheese-grilled croutons

This incredibly thick and creamy tomato soup has a fresh flavor with a hint of delicious warmth from garlic, nutritional yeast, and pepper, which is optional. This no-cook approach heats ingredients using a blender!

Servings 3


25 ounce of crushed tomato

2 tbsp vegan butter

2 tablespoon dietary yeast

2 raw cloves of garlic

1/2 cup cauliflower florets; any vegetable such as potato or carrot will also work.


1 tablespoon agave syrup

Salt and black pepper, to taste

Cheese-Grilled Croutons:

2 slices bread

2 vegan cheese slices and extra virgin olive oil for the pan

1-3 little ice cubes

How to prepare:

In a high-speed blender, combine the tomatoes, garlic, vegan butter, cauliflower, and nutritional yeast.

Blend using the soup setting. Run the blender until the soup is steaming hot.

Perform a taste test and, if desired, add the salt, pepper and agave.

Pour then serve, garnish with fresh basil, olive oil, or grilled cheese croutons.

To create the cheese-grilled croutons: A big skillet heated at high heat. Add a few drops of olive oil to the pan to coat it. Fill the halves or quarters of the bread with the vegan cheese of your choosing. Cook sandwiches in oil for two to three minutes. Flip. Reduce the heat, add a tiny ice cube, and cover the pan; the steam will aid in melting the cheese. Turn off the heat and give the sandwiches a minute to rest before slicing them into smaller cubes for your soup.

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