Vegan Creamy Tomato Soup

Inspired by the luscious soup I ate at a vegan brunch in Pensacola, this is a simple yet flavorful creamy tomato soup that pairs beautifully with grilled cheez sandwiches.




Orange Gremolata


Make the soup

  1. In a large pot, slowly and patiently caramelize the onions in splashes of water and Bragg Liquid Aminos. For buttery, soft and brown onions, this should take about 30 minutes. Don’t skip this step – it gives the soup its rich flavor.
  2. Once the onions are caramelized, add the tomatoes and cook down for about 10 minutes. Stir all of the remaining ingredients, except for the nut milk, and bring to a boil. Reduce the heat to simmer and cook the soup for 30 minutes or so, tasting to adjust the seasonings.
  3. Using a blender or a stick blender, puree the soup. Stir in the nut milk, if using, and heat gently while you prepare the gremolata.

Make the gremolata

  1. Combine all ingredients in a small bowl.
  2. Divide the soup between bowls and top with gremolata.