I am in love with this soup. It’s so easy and the addition of the bread makes the soup satisfying and filling. I’ve experimented with several different styles of bread and I’m certain any high quality (read: whole grain, high fiber) bread will work, i.e. Ezekiel.) I found the recipe on the Silver Hills Bakery website. Silver Hills is a Canadian bakery that produces several organic, sprouted, vegan and non-GMO breads. The brand is available at Whole Foods, but according to their website can also be found at several of the local Targets.
I always include the dash of sugar to help cut the acidity and have never had an instance of heartburn after eating it.
- 2 cloves garlic, crushed
- Pinch paprika
- 1/2 medium onion, finely chopped
- 1 (28-ounce) can crushed tomatoes
- 5 slices Sprouted Power bread (Jean’s Note: I have tried Silver Hills’ Big 16, Big Red’s and Mack’s Flax – all wonderful), cut into 1” cubes
- 3 cups vegetable broth
- 3 leaves fresh basil, plus more for serving
- 1 cup non-dairy milk
- 2 tablespoon lemon juice
- Pinch cane sugar
- Salt & pepper to taste
In a large saucepan, sauté onions until softened and beginning to brown. Add garlic and cook for 1 minute. Add crushed tomatoes, paprika and broth and stir well. Add bread and basil before bringing to a boil. Cover and simmer for 20 minutes. Use a potato masher to break down any large pieces of bread remaining. Add milk and stir well. Adjust flavors to taste with salt, pepper, and lemon juice (use a pinch of sugar if needed to balance any acidity). Serve with fresh basil, chunky croutons and plant-based parmesan.