Plant Based Tomato Bread Soup
This Plant-Based Tomato Soup contains fresh from the vine tomatoes and hearty whole wheat sourdough bread. With avocado pesto topping and no oil or dairy, this soup will stick to your ribs on a cold winter night.
Equipment
- blender or food processor
- Large pot
Ingredients
For Soup
- 1/2 pound whole wheat sourdough bread crust removed and discarded
- 2 pounds fresh vine ripened tomatoes
- 1-3 cloves garlic
- 2 tablespoons red wine or water
- 2 cups water
For the Avocado Pesto Topping
- 1/2 avocado
- large bunch basil leaves
- 1/2 teaspoon salt
- 1/4 cup walnuts or other nut
Instructions
To Make the Soup
- Cut the crust from the loaf of bread and chop the bread into one inch square pieces.
- If the bread is dry or not very fresh, sprinkle with water and let sit for about fifteen minutes. If you use nice fresh bread you can skip this step.
- Cut the stems from the tomatoes (along with the very top of the tomato), then chop into fourths. Blend the tomatoes in a high speed blender or a food processor.
- Crush the garlic and cook it with the wine or water (to keep it from sticking) in a large pot.
- After 3-5 minutes, add the bread and stir it around, then pour the tomato puree over the bread and add the water. Over medium heat, cook, stirring constantly to keep the mixture from sticking or scorching.
- When the bread has completely disintegrated into a soup like texture, it is done. Remove from the heat and cover.
To Make the Avocado Pesto Topping
- Place ingredients in a food processor and blend until smooth. Top the soup with a generous helping of the topping and enjoy.