Creamy Vegan Tomato Soup

My first experience with tomato soup wasn’t a good one…it was from a can, watery, and bland. Needless to say, I didn’t have tomato soup again until I was grown and married. And that is only because my husband requested it.

This recipe is the complete opposite: It is creamy, full of flavor, with a kick of spice at the end. You can choose how thick or thin you want it by adding more or less liquid at the end. 

Also, you can choose to use fresh tomatoes or canned tomatoes. I often opt to use canned tomatoes to save on time, which is what you will find in this recipe. 

The tomato soup also call for nutritional yeast. It can be omitted and will still be yummy, but let me tell you, it definitely makes a difference. Go ahead, try it!

To make it Daniel Fast friendly, simply omit the nutritional yeast. 

What toppings do you like on your tomato soup?

Just me playing with the tomatoes during the photo shoot. —————————>

Print

With ImageWithout Image

Creamy Vegan Tomato Soup

Yield: 6

This tomato soup is beautifully balanced. Add a little red pepper flakes for a kick and some croutons atop for a wonderful crunch. Mmmm…

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for garnishing
• 4 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 red bell pepper, chopped
• (2) 28-ounce cans whole peeled tomatoes in juice
• 1 small head cauliflower, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• dash of red pepper flakes (optional)
• 1/2 teaspoon salt, more or less to taste
• 3 tablespoons nutritional yeast flakes (omit if on the Daniel Fast)
• 1/2 to 1 cup soy milk or water (if needed to thin soup)
• fresh basil, chopped (optional)

Instructions

1. Add olive oil to a large stock pot and heat over medium heat.
2. Add in garlic and onion. Cook for 3-5 minutes until tender.
3. Add in the red bell pepper and cook for another 2 minutes.
4. Add in the tomatoes, cauliflower, oregano, basil, and red pepper flakes.
5. Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer for 25 minutes.
6. 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. (Be sure to stop every couple seconds to let the steam out. Otherwise, the pressure will build up and blow the top off and all the hot soup with it!) Return the soup to pan once done blending).
7. Add in salt (to taste) and nutritional yeast. 
8. Simmer on low for about 10-15 minutes, stirring occasionally. 
9. If soup is thicker than desired, add in 1/4 to 1/2 cup water and whisk into soup.
10. Serve with a little olive oil top with chopped fresh basil and/or croutons, if desired.

Notes:

If blending the tomatoes in a blender, it is very important to use safety measures, such as releasing the steam every couple seconds. The built up pressure can blow the top off, resulting in burns from the soup.

This soup can be eaten hot or cold.

Did you make this recipe?

Tag @31_eden on instagram and hashtag it #31edentomatosoup

Created using The Recipes Generator