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.
1/2poundwhole wheat sourdough breadcrust removed and discarded
2poundsfresh vine ripened tomatoes
2tablespoonsred wine or water
For the Avocado Pesto Topping
1/4cupwalnuts or other nut
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.