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Tomato Soup with Pumpkin Flax Croutons

Tomato Soup with Pumpkin Flax Croutons
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Serving Size: 2 servings
  • Gluten Free
  • Vegan

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



  • 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
  • 1/4 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.

In This Recipe

About The Author

Brittany Mueller

Brittany is a Canadian-based vegan food blogger, recipe developer, and photographer.

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