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

Vegan Tomato Basil Soup

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

Ingredients
  

  • 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

Instructions
 

  • 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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