Keep this recipe handy because youll want it in rotation all soup-season long.
A creamy tomato soup is typically the result of, well, stirring in heavy cream.
But in this vegan version, bread gives the soup its silky-smooth texture.
Caption goes here.Get the recipe:Vegan Creamy Tomato Soup.Photo: Greg DuPree
The vinegar stirred in at the end adds brightness and balance.
This recipe was developed by Julia Levy.
Meanwhile, heat 2 tablespoons of the oil in a Dutch oven over medium.
Add tomatoes and cook, stirring to crush tomatoes, until slightly thickened, about 15 minutes.
Process until creamy and smooth, about 1 minute.
Pour back into Dutch oven; stir in vinegar.
Serve hot, garnished with more oregano.
