Vegan Tomato Basil Soup

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My daughter is vegan and I was craving tomato basil soup so I decided to look for a recipe we could all enjoy and stumbled upon this one.  I wasn’t sold right after I made it but very much enjoyed it the next day.  I love that the use of cauliflower makes this recipe very healthy and low calorie as well.  It wasn’t quite the creamy texture I expected and I’m not sure if blending it more would have helped or if that’s just the way the cauliflower consistency is.  Here’s my version…


Vegan Tomato Basil Soup

Michele Bergh
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Italian
Servings 6 servings


  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • 1 medium or 2 small white onions diced
  • 1 red bell pepper roughly chopped
  • 2 28 ounce cans whole peeled tomatoes in juice
  • 1 small head cauliflower roughly chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon italian seasoning (which is a blend that includes basil and oregano along with a few other spices
  • 1/2 teaspoon salt
  • dash of red pepper flakes


  • Add olive oil to a large stock pot and heat over medium heat.
  • Add in the garlic and the onion and cook until tender – 3-5 minutes.
  • Add bell pepper and cook for about 2 more minutes.
  • Add cauliflower, tomatoes, and spices next.
  • Do your best to get the cauliflower in the tomato juice. This may seem tough but it will work out fine. I found breaking up the tomatoes a bit helped as it added juice to the mixture.
  • Bring to a boil.
  • Reduce heat, cover and simmer vigorously for about 25 minutes.
  • Turn off heat and puree the mixture. I used a nutriblender. Other suggestions are an immersion blender, a regular blender, a food processor, etc.
  • Add in salt.
  • Simmer on low for 10-15 additional minutes, stirring occasionally.
  • Enjoy!
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