Tomato Soup with Pumpkin Flax Croutons

Making your own plant based creamy tomato soup is simple! Take it to another level with homemade granola croutons.

  • 2 servings
  • 5 mins prep, 25 mins cook 30 mins total
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  • 1 cup chopped celery, carrot, and onion sauteed in 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 can whole tomatoes, drained
  • ¼ cup coconut cream
  • Fresh thyme, salt, pepper, and sugar to taste



For the Soup

  1. Combine ingredients in a saucepan.
  2. Simmer for 40 minutes.
  3. Add to a blender and blend until smooth.

For the Crouton

  1. Mix all ingredients together in a bowl.
  2. Spead mixture evenly in a single layer over a pan.
  3. Bake at 350º F for 10 minutes or until crisp.