Indulge in a bowl of pure, plant-based heaven with this luscious vegan tomato soup! Rich, thick, and oh-so creamy, it’s packed with wholesome goodness, and a secret ingredient – cauliflower – makes it velvety smooth without a drop of dairy.
This vegan tomato soup will warm you from the inside out with its rich, velvety texture and bursting with flavor. No chicken stock, bacon bits or heavy cream needed. Just pure, plant-based goodness in every spoonful. Thanks to the addition of puréed cauliflower and nutritional yeast, it’s creamy without the dairy, making it the perfect option for those following a vegan diet. But fear not, meat-lovers, this soup will not disappoint! The sweetness of ripe tomatoes, the crunch of red bell pepper, the zing of garlic, and a sprinkle of spices will leave you begging for more. And if you’re feeling extra indulgent (or just don’t want to go full vegan), pair it with your favorite grilled cheese sandwich for a match made in heaven.
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The Vegan Tomato Soup
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Indulge in a bowl of pure, plant-based heaven with this luscious vegan tomato soup! Rich, thick, and oh-so creamy, it's packed with wholesome goodness, and a secret ingredient – cauliflower – makes it velvety smooth without a drop of dairy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Main Course, Soup
- Cuisine: American, American-Italian, Italian
Ingredients
Scale
- 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
Instructions
- Add olive oil to a large stock pot and heat over medium.
- Add the garlic and onion. Cook for 3-5 minutes until tender.
- Add the red bell pepper and cook for another 2 minutes.
- 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.
- Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer vigorously for 25 minutes.
- 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).
- 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.
- Taste. If too acidic for your tastes, add a pinch of baking soda to cut the acidity. Stir to incorporate.
- Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired.
Keywords: soup, soup, fall food, tomatoes, vegan
