1/4 cup sun dried tomatoes (I used dried, but packed in oil works, too)
1 Tbsp tomato paste
1 Tbsp cajun seasoning
1 Tbsp each chopped fresh thyme, rosemary, and sage
2 cups vegetable broth (low sodium)
2 cups plain almond milk
salt and pepper to taste
For the croutons:
6 cups cubed day-old cornbread
2 Tbsp olive oil
2-3 Tbsp grated parmesan cheese
1-2 tsp black pepper
Instructions
To make the soup:
Warm the oil in a large pot. Saute onion until translucent, about 5 minutes. Add the garlic and saute another minute.
Add the canned tomatoes, sun dried tomatoes, tomato paste, cajun spice, herbs, and broth. Increase heat and simmer for 10-15 minutes. Remove from heat and stir in almond milk. Season to taste with salt and pepper.
To make the croutons:
While the soup simmers, preheat oven to 400. Toss the cubed cornbread with olive oil, parmesan, and pepper. Spread on a baking sheet and toast until golden brown. Remove and allow to cool completely.
To serve:
Serve soup with croutons on the side. To keep the croutons from getting soggy, add a handful to your bowl just before you dig in. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/12/herbed-tomato-soup-with-cornbread-croutons/