Tomato Soup with Pumpkin Flax Croutons | Page 3 | Nature’s Path

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Tomato Soup with Pumpkin Flax Croutons

Created by Brittany Mueller
Found in: Lunch, Dinner, Spring, Summer, Fall, Winter, Dairy free, Vegan

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. 



  • 1 cup chopped celery, carrot, and onion sautéed 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

Pumpkin Flax Croutons:


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 pumpkin flax croutons:

  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.


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Brittany Mueller

Author Bio

Brittany Mueller is a Canadian-based vegan food blogger, recipe developer and photographer. Brittany's blog, I Love Vegan, features a delicious mix of home-style and healthy recipes perfect for vegans and the veg-curious!