Welcome to Suji Fresh Recipes Site!


Creamy Tomato Soup 


Serves: 4


  • 4 ounces French bread, crust removed, soft part cut into 1-inch cubes (about 1¾ cups)
  • 1 cup unsweetened rice milk or unsweetened almond milk
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, thinly sliced 
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon fresh oregano leaves, plus more for garnish
  • 1 (28-oz.) can whole peeled plum tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly-ground black pepper
  • 1 tablespoon Champagne vinegar



Soak bread in milk until very soft, about 5 to 10 minutes. Meanwhile, heat 2 tablespoons of the oil in a Dutch oven over medium. Add onion, garlic, and oregano; cook, stirring occasionally, until softened, about 8 to 10 minutes. Add tomatoes and cook, stirring to crush tomatoes, until slightly thickened, about 15 minutes. Transfer tomato mixture to a blender; add bread mixture, salt, pepper, and remaining ¼ cup oil. Process until creamy and smooth, about 1 minute. Pour back into Dutch oven; stir in vinegar. Serve hot, garnished with more oregano.



Editor's Recipe Picks of the Month