Vegan + Gluten-Free Cream of Tomato Soup Recipe

By Alexis Wolfer

If a gooey grilled cheese sandwich and hot bowl of creamy tomato soup is your idea of the perfect winter comfort food, you’re not alone. Similarly, you’re not alone in wanting a healthier version than your usual can of Campbell’s Tomato Soup.

Craving a bowl of warming tomato soup as I landed in LAX ripe off an amazing few days in Barcelona (where I spent the week with Shakira, Crest’s Global Brand Ambassador!), I whipped up this creamy, vegan and gluten-free tomato soup recipe that tastes as decadent as the canned version, but without all the yucky preservatives.

Vegan + Gluten-Free Cream of Tomato Soup Recipe

5-6 medium ripe vine tomatoes
1 medium sweet onion
1 tablespoon olive oil
1 ripe avocado
2 cloves garlic
1/2 tsp black pepper
1/4 tsp red pepper flakes, optional
sea salt, to taste

Preheat over to 350 degrees. Remove the stems from the tomatoes and peel the onion. Toss both the tomatoes and the onion with the olive oil and bake for 30 minutes.

Transfer the onion and tomatoes (which should be soft) to a high-speed blender (like a Vitamix). Add the avocado, garlic, black pepper and red pepper and process until smooth. Add salt, if desired, to taste. Serve immediately.

Ps you can see a sneak peak of the proof of my book, The Recipe For Radiance, (available for pre-order now!) in the background too!

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