The Vegan Tomato Soup – Honest Cooking Magazine
This vegan tomato soup is rich, creamy, thick, and chock full of healthy goodness, and the addition of cauliflower makes it ultra creamy without the need for dairy. And if you don’t want to go full vegan – it’s the perfect complement to grilled cheese.
Well, a tomato soup really should be vegan shouldn’t it? No need for chicken stock, bacon bits (hey, we love bacon, but not here!) or heavy cream. This tomato soup gets its rich and creamy texture from puréed cauliflower and nutritional yeast. The addition of red bell pepper, garlic, and plenty of spices create layers of flavor that will keep you coming back for more.
The Vegan Tomato Soup
This vegan tomato soup gets its rich and creamy texture from puréed cauliflower and nutritional yeast. The addition of red bell pepper, garlic, and plenty of spices create layers of flavor that will keep you coming back for more.
- 3 tbsp extra virgin olive oil, plus more for topping
- 4 cloves garlic minced
- 1 medium onion diced
- 1 red bell pepper chopped
- 2 cans 28 ounce whole peeled tomatoes in juice
- 1 small head cauliflower, chopped
- 1 tsp oregano dried
- 1 tsp basil dried
- 1 pinch red pepper flakes
- 1/2 tsp salt or more to taste
- 3 tbsp nutritional yeast flakes
- 1/2-1 cup water, if needed
- Pinch baking soda
- fresh basil, chopped
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Add olive oil to a large stock pot and heat over medium.
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Add the garlic and onion. Cook for 3-5 minutes until tender.
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Add the red bell pepper and cook for another 2 minutes.
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Add in the tomatoes, cauliflower, oregano, basil, red pepper flakes (if using), and salt. Be sure to submerge the cauliflower chunks in the tomato liquid as much as possible—it will seem like there is too much cauliflower, but there is just enough.
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Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer vigorously for 25 minutes.
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Turn off heat and purée mixture with an immersion blender for 5-10 minutes or until the mixture is very smooth. If you don’t have an immersion blender, you can add the mixture to a blender in batches or a large food processor and very carefully blend (return soup to pan once done blending).
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Add the nutritional yeast and more salt to taste. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in ½ to 1 cup water and whisk into soup.
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Taste. If too acidic for your tastes, add a pinch of baking soda to cut the acidity. Stir to incorporate.
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Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired.
