Vegan Tomato Soup with Air Fried Croutons

I love the tomato soup at Panera Bread restaurant. It really is good. I have had this soup at another place but it did not have that mellow smooth taste of the one at Panera. Again that desire to make a vegan version asap engulfed me and this is the recipe I came up with.

After reading on one site that the soup splashes when pureed with an immersion blender, I used canned diced tomatoes instead of the whole ones they used and it worked. It helps also to cook the soup in a pot that has at least 6 cup capacity to prevent the splashing. One can also do an extra step of transferring the soup in a blender to puree it if using whole tomatoes. Come to think of it you can also just cook the soup in a Vita Mix blender designed to heat and cook soups.   Oh next time.

Note the recipe called for baking soda to neutralize the acidic taste of the tomatoes I used. This is a tip I learned from the Arlene's Home Cooking show in the Cornerstone channel I watch.

For me the croutons is a must have. I prepared oil free ones using aquafava or liquid from canned chickpeas I have. Just barely wet the bread in it. Do not soak the bread. You just need it to make the garlic mixture to adhere. I also find it easier to air fry the whole bread slices rather than cubed ones because of having to use aquafava instead of oil.

I was happy with this soup and so was my picky taster, my husband Bob. This recipe is a keeper.

Vegan Tomato Soup with Air Fried Croutons

1- 24 oz can diced tomatoes
1 tbsp dried onion flakes
1 tbsp dried garlic flakes
1 tsp garlic powder
1 cup water
1 tsp dried basil
1 tsp dried oregano
1/8 tsp dried red pepper flakes
1/8 tsp black pepper
1/4 tsp salt
1 packet stevia or regular sugar to taste
1/8 tsp baking soda
1 cup coconut milk from can

Add all the ingredients except the coconut milk in a 6 to 8 cup pot and allow the mixture to boil till the flavors are blended.

Add the coconut milk at the last few minutes of cooking.

Using an immersion blender, puree the soup till smooth in texture.

Serve topped with Air Fried Croutons (recipe below)

Air Fried Croutons

4 bread slices (I used sprouted grain bread)
1 tsp garlic powder
1 tsp dried parsley
1/8 tsp salt
4 tbsp aquafava or liquid from a can of chickpeas or white beans

Mix the garlic powder, parsley and salt in a small bowl and set aside.

Lightly wet the bread with aquafava. Then sprinkle the garlic mixture on top of both sides of the bread.

Toast the bread slices in an air fryer for 10 minutes  at 400 degrees Fahrenheit. Cut each slice into cubes.