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Tomato Soup
with avocado toast

Active: 25 min Total: 25 min
This soup is the definition of comforting with the addition of umami-rich sun dried tomatoes and a pinch of warming cinnamon stirred in at the end. Avocado toast makes a quick and protein-rich side dish for this vegetarian meal that was first featured in November 2013.
Smarts: Use any base you'd like for the avocado toast - naan, pita or thick-sliced sandwich bread will all work here.


Tomato Soup:
  • Garlic - 2 cloves , chopped
  • Onions, medium - 1 , chopped
  • Oil, olive - 1 Tbsp
  • Tomato paste - 1 Tbsp
  • Tomatoes, diced and preferably fire-roasted (28 oz / 794 g can) - 1 can
  • Tomatoes, sun-dried - 6
  • Salt - 1/2 tsp
  • Stock, any type - 2 cups
  • Cinnamon - 1/4 tsp
  • Yogurt, plain or Greek - 1/4 cup
Avocado Toast:
  • Avocados - 2
  • Lemon juice - 1/2 Tbsp
  • Naan, gluten-free - 4 slices (sub gluten-free pita or flatbread)
  • Red pepper flakes (opt) - 1/4 tsp


  1. Garlic / Onion - Prep as directed and store separately. (Can be done up to 5 days ahead)
  2. Avocado - Mash avocado with lemon juice and some salt and pepper.

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  1. Heat a Dutch oven over medium-high heat. Add olive oil and then onions to heated oil. Saute until soft, ~3 minutes. Add garlic, tomato paste and a pinch of salt. Saute for 2 minutes more.
  2. Add the tomatoes, sun dried tomatoes, salt and stock. Cover and bring to a boil and then simmer covered for 10 minutes. Let soup cool.
  3. While soup is cooling, toast naan.
  4. Spread smashed avocado onto toasted naan. Top with red pepper flakes (if using) and some salt and pepper.
  5. When soup has cooled slightly, puree with an immersion blender. Stir in cinnamon, and season with some salt and pepper.
  6. Stir yogurt into soup at the table. Enjoy with avocado toast on the side.



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