Rich, creamy tomato soup is delicious on its own, but with cheesy croutons ?! Now it’s next level tasty! This quick, easy soup packs in big flavours with minimal time and effort.
Growing up, tomato bisque was my favourite soup. I’m now a fan of all kinds of soups, from roasted cauliflower soup , to lentil soup , and even mushroom soup , but creamy tomato soup still has a special place in my heart.
My homemade (and vegan!) creamy tomato soup recipe is like a hug for your soul with that signature slightly sweet, slightly tangy flavour and rich, creamy texture. Then, as if that wasn’t already enough, it’s topped with some cheesy croutons.
And when I say cheesy croutons, let’s be clear: I’m talking mini grilled cheeses on top. Oh. Yes. If you’re looking for a comfort food meal to nourish you body and soul, it doesn’t get much better than this!
Why You’ll Love This Creamy Tomato Soup With Cheesy Croutons Recipe
- Vegan . The creamy soup gets its velvety texture from cashew cream, while you can use your favourite melty plant-based cheese to make the grilled cheese croutons.
- Simple ingredients. This recipe is a testament to the power of simple, wholesome ingredients coming together to create something truly magical.
- Quick and easy. No need to simmer for hours on end to develop complex flavour—this tomato soup is perfect for a weeknight dinner.
- Hearty comfort food. Not only is it warm and delicious, but this soup is also satisfying thanks to the cashew cream and cheesy croutons.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Mirepoix – Yellow onion, carrot, and celery form the base of flavour for our creamy tomato soup.
- Garlic – A key player in any tomato bisque worth its salt, I add plenty of garlic cloves here!
- Tomatoes – Since these are the star the soup, ensure that you get the best tomatoes you can find. Using large, juicy tomatoes is great. You can also use high-quality canned tomatoes!
- Raw sugar/ coconut sugar – Just a bit cuts the acidity.
- Dried oregano
- Salt and pepper
- Vegetable broth – I use my homemade vegetable broth , which is easy to make from kitchen scraps!
- Cashew cream – Cashew cream really helps to balance out the acidity of the tomatoes and adds a delightfully creamy touch to the soup. Don’t skip this step! If you have vegan heavy cream on hand, you could also use it here.
How to Make Creamy Tomato Soup With Cheesy Croutons
- Cook the mirepoix . Warm the oil in a large, deep pot over medium-high heat. Stir in the onions, carrot, celery, and garlic and sweat for about 8 minutes, or until softened.
- Simmer . Stir in the tomatoes, sugar, dried oregano, salt and pepper, followed by the broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 25 minutes.
- Make the grilled cheese croutons. In a grilled cheese maker or skillet, prepare a grill cheese sandwich, then cut it into cubes.
- Puree . Blend the soup in a traditional blender or by using an immersion blender . Season to taste.
- Make it creamy . Stir in the cashew cream, adjusting the amount to your preferences.
- Finish . Divide the creamy tomato soup into bowls, then add the cheesy croutons on top.
Tips for Success
- Blend safely . Puree the soup in two or three batches; always let it cool a bit before transferring it to the blender. Vent the lid slightly to prevent steam build-up and drape a towel over the top of the blender to catch any splatters.
- Get the smoothest soup . A traditional blender will give you the creamiest, smoothest results, but for an easier option, you can use an immersion blender. Just note that your soup will be a bit chunkier.
- Season to taste . Particularly if you use fresh tomatoes, you’ll need to adjust the seasonings after making the soup. If it’s too acidic, for example, add more sugar a pinch at a time until it mellows.
More Creamy Tomato Soup Toppings
- An extra dollop of cashew cream . I find that this gives an extra smooth texture when having your first bites. You can also swirl in vegan sour cream .
- Red pepper flakes. Gavin will tell you to add as much red pepper flakes on top for a spicy kick.
- Fresh herbs. You can also be a purist and chiffonade some basil leaves to sprinkle on the surface.
- A little vegan shredded cheese . Or try homemade vegan Parmesan cheese .
- Crispy chickpeas . Instead of or in addition to the cheesy croutons, float crispy roasted chickpeas on the creamy tomato soup.
Serving Suggestions
Even though there’s already bread in the soup thanks to the croutons, I always want to soak up every last bit of broth from the bowl, so I have my creamy tomato soup with a piece of no-knead bread , olive bread , or vegan dinner rolls .
For a lighter pairing, serve this soup with a salad. Chickpea panzanella salad and easy vegan Caesar salad would both work well with the flavours in this recipe.
How to Store Leftovers
You’ll need to store the grilled cheese croutons separate from the creamy tomato soup. The grilled cheese croutons can be refrigerated for up to 3 days in an airtight container. The soup can be stored in the refrigerator for up to 4 days in an airtight container. To reheat, simply warm the soup on the stovetop or in the microwave, then microwave and add the grilled cheese croutons before serving.
Can I Freeze This Recipe?
The creamy tomato soup can be frozen for up to 3 months in an airtight container. However, the grilled cheese croutons do not freeze well and should be made fresh when serving the soup from frozen. Thaw the soup in the refrigerator overnight before reheating on the stovetop or in the microwave.
More Comforting Vegan Soup Recipes
- Vegan Cheeseburger Soup
- Cabbage Roll Soup
- Tomato Tortellini Soup
- Loaded Potato Soup
- Creamy Vegan Mushroom Wild Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion , diced
- 1 medium carrot , peeled and diced
- 3 stalks celery , diced
- 5 cloves garlic , minced
- 56 ounces fresh or canned tomatoes , chopped, keep liquids
- 3 tablespoons raw sugar/coconut sugar
- 2 teaspoons dried oregano
- salt & pepper to taste , I use ¼ teaspoon sea salt and 1/4 teaspoon ground black pepper
- 4 cups vegetable broth
- 2 tablespoons – ¼ cup cashew cream , or vegan heavy cream
Instructions
- In a large, deep pot over medium-high heat, heat the olive oil.
- Add the onions, carrot, celery and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
- Add in the tomatoes, sugar, dried oregano and salt and pepper. Stir together. Pour in the vegetable broth and stir again.
- Bring to a boil, and then to a low rolling simmer for 25 minutes, stirring occasionally.
- Scoop out the soup and in a few batches (so you don’t overfill your blender and it doesn’t overflow) pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into the soup pot and mix the soup together one more time to combine everything. Taste and adjust seasonings if needed.
- Add in the cashew cream (up to 1/4 cup, taste after 2 tablespoons to see if you want more) and stir to combine. Serve the soup and top with your favourite toppings and enjoy!
Cheesy Croutons
- While the soup is simmering, In a grilled cheese maker or on a skillet, prepare grill cheese sandwich to your likening until very crisp. Cut into cubes and add a few to soup immediately before serving.
Notes
Creamy Tomato Soup with Cheesy Croutons
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 medium carrot peeled and diced
- 3 stalks celery diced
- 5 cloves garlic minced
- 56 ounces fresh or canned tomatoes chopped, keep liquids
- 3 tablespoons raw sugar/coconut sugar
- 2 teaspoons dried oregano
- salt & pepper to taste I use ¼ teaspoon sea salt and 1/4 teaspoon ground black pepper
- 4 cups vegetable broth
- 2 tablespoons - ¼ cup cashew cream or vegan heavy cream
Instructions
- In a large, deep pot over medium-high heat, heat the olive oil.
- Add the onions, carrot, celery and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
- Add in the tomatoes, sugar, dried oregano and salt and pepper. Stir together. Pour in the vegetable broth and stir again.
- Bring to a boil, and then to a low rolling simmer for 25 minutes, stirring occasionally.
- Scoop out the soup and in a few batches (so you don’t overfill your blender and it doesn’t overflow) pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into the soup pot and mix the soup together one more time to combine everything. Taste and adjust seasonings if needed.
- Add in the cashew cream (up to 1/4 cup, taste after 2 tablespoons to see if you want more) and stir to combine. Serve the soup and top with your favourite toppings and enjoy!
Cheesy Croutons
- While the soup is simmering, In a grilled cheese maker or on a skillet, prepare grill cheese sandwich to your likening until very crisp. Cut into cubes and add a few to soup immediately before serving.
Notes
Nutrition
Creamy Tomato Soup with Cheesy Croutons https://jessicainthekitchen.com/creamy-tomato-soup-with-cheesy-croutons-vegan/ April 3, 2024
These chewy peanut butter banana oatmeal cookies are packed with protein and so easy to make! They’re perfect for breakfast, snacks, and anytime you need a little boost in your day.
Some snacks are to tide us over until the next meal. Other times we snack because we’re bored. (Guilty!) Then there are those snacks that are meant to give you the fuel you need to conquer a hike, workout, or maybe even that report you’ve been dreading writing for work. This peanut butter banana oatmeal cookie recipe is perfect for powering you through the day.
With a mix of peanut butter, flaxseeds, bananas and some of your favourite trail mix additions, these peanut butter banana oatmeal cookies really do the job. The oats make them fabulously chewy, and also gives them that stick-to-your-ribs staying power we love from a bowl of warm oatmeal (or vegan baked oats ).
These cookies are filling enough for breakfast, but thanks to the natural sweetness of the banana and some maple syrup, they taste like a treat. Win, win.
Why You’ll Love This Peanut Butter Banana Oatmeal Cookies Recipe
- Multitasking cookies . Unlike chai sugar cookies and s’mores cookies , these aren’t just cookies that satisfy a sweet tooth! (Although yes, they do that too.) Have them for breakfast, snacks, or any time of day.
- Make them your own . Peanut butter banana oatmeal cookies are completely customisable so feel free switch up the ingredients! I really wanted a crunchy, salty, and sweet trail mix vibe, hence the dried cranberries, white chocolate chips , pepitas, and pretzels, but as long as you keep the proportions the same, you can add whatever you like.
- Easy to make . This is a simple dough to mix up and it makes drop cookies that need no chilling before baking. They’re easy as can be!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Old-fashioned oats – Be sure to use gluten-free certified oats if you want to ensure these peanut butter banana oatmeal cookies are gluten-free.
- Sea salt
- Baking powder
- Cinnamon and nutmeg – These give the cookies warm, cozy flavour.
- Ground flaxseeds – A fantastic binder for vegan cookies, as we know from using flax eggs .
- Mashed bananas – Mashed banana also works as a vegan egg replacement . It adds sweetness and flavour to these cookies, too.
- Peanut butter – Or use another nut butter or sunflower seed butter for a nut-free option.
- Maple syrup
- Mix-ins – I use vegan white chocolate chips, dried cranberries, chopped pretzels, and pepitas.
How to Make Peanut Butter Banana Oatmeal Cookies
- Prepare . Preheat your oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper.
- Make the dough . Whisk together the dry ingredients, then add the wet ingredients. Fold in the mix-ins.
- Form the cookies . Use 3 tablespoons of dough per cookie and pat them into shape on the prepared pan, leaving some space between them.
- Bake . Place the pan in the oven on the top rack and bake for 12-15 minutes, or until the tops are golden brown.
- Cool . Let the peanut butter banana oatmeal cookies cool for 5 minutes on the baking mat, then transfer to a wire rack to finish cooling.
Tips for Success
- Pat the cookies firmly into shape . Use a bit of pressure to form the cookies so they hold together well.
- Don’t overbake . To maintain that chewy texture, you don’t want to over-bake these peanut butter banana oatmeal cookies. Keep an eye on them as they near the end of the baking time, especially if your oven tends to run hot.
- Press the pretzels in just after baking . If you want to add whole pretzel twists to the tops of the cookies like I did, press them in gently as soon as they come out of the oven, while the cookies are still soft and pliable.
More Mix-In Ideas
- Chocolate . Try semisweet chocolate chips or a chopped dark chocolate bar .
- Nuts . Add chopped almonds, pecans, or walnuts for extra crunch and flavour.
- Dried fruit . Swap out the cranberries for raisins, cherries, or chopped dried apricots.
- Seeds . Sunflower seeds, chia seeds, or hemp seeds are great additions for extra protein and texture.
- Coconut . Shredded coconut or coconut flakes add a tropical twist to these peanut butter banana oatmeal cookies.
How to Store
Place the cooled peanut butter banana oatmeal cookies in an airtight container and keep them at room temperature for up to a week.
Can I Freeze This Recipe?
Set the peanut butter banana oatmeal cookies on a parchment-lined baking sheet and place it in the freezer; once they’re frozen through, transfer them into a zip-top bag or airtight container. They’ll keep for up to 3 months in the freezer. When you’re ready to enjoy them, allow the cookies to thaw at room temperature or pop them in the microwave for a few seconds for a warm treat.
More Healthy Snack Recipes
- Gingerbread Energy Bites
- Pumpkin Granola Recipe
- Sweet Potato Chips
- Protein Pudding
- No Bake Brownie Energy Bites
Ingredients
- 2 ¼ cups gluten free certified old fashioned oats or rolled quick oats
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup ground flaxseeds
- 1/2 cup mashed bananas
- 1/4 cup + 2 tablespoons organic peanut butter , microwaved for 30 seconds
- 1/4 cup maple syrup
- 2 tablespoons vegan white chocolate chips
- 2 tablespoons dried cranberries
- 2 tablespoons chopped pretzels , plus extra whole ones for the top
- 2 tablespoons pepitas/pumpkin seeds , or other seeds such as sunflower seeds
Instructions
- Preheat the oven to 325 ° F/ 165° C.
- Line a baking sheet with a SILPAT or other silicone baking mat.
- Mix all the dry ingredients together, then add in the wet ingredients in order.
- Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
- Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won’t spread out while baking but will puff up just a little bit).
- Bake for 12-15 minutes on the top rack of your oven until tops are golden brown.
- Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!
