Description
A comforting meal of tomato spinach soup in a toasted sourdough bowl, topped with melted cheddar shreds.
Ingredients
- 18 ounces No Salt–Added tomato sauce
- 15 ounces canned diced tomatoes
- 1 cup vegetable broth
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 3/4 tsp sea salt
- 2 cups firmly packed fresh spinach
- 1/4 tsp crushed red pepper
- Black pepper to taste
- 4 sourdough bread loaf bowls, hollowed out
- 1/2 cup Daiya cheddar shreds
Instructions
1. Place the tomato sauce, diced tomatoes, and vegetable broth into a blender and pulse until you get your desired consistency. Blend until smooth if preferred.
2. Pour into a medium-sized pot over medium heat. Stir in the onion powder, garlic powder, dried basil, and sea salt. Bring to a simmer.
3. Add the spinach to the soup and simmer for 10 minutes over low-medium heat, stirring occasionally, until wilted. Season with crushed red pepper and black pepper. Leave on low heat while you prepare the bread bowls.
4. Preheat the oven to 375ºF. Hollow out the bread loaves so the walls are at least 1″ thick all around.
5. Place the bread bowls on a baking sheet and divide the soup evenly among them.
6. Sprinkle Daiya cheddar shreds on top of each soup-filled bread bowl to form a thin layer.
7. Bake for 5-7 minutes, or until the cheese is melted. Serve immediately with caution, as they will be very hot.
Notes
For extra creaminess, you can blend in a tablespoon of plant-based cream or cashew butter before serving.
Use gluten-free bread bowls to make this dish gluten-free.
Feel free to use your favorite vegan cheese shreds if Daiya is unavailable.