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
- Total Time: 55 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Vegan, Vegetarian
Description
Creamy, dreamy vegan tomato soup. A secret cauliflower ingredient makes it extra luscious!
Ingredients
- 3 tbsp extra virgin olive oil
- 4 cloves garlic
- 1 medium onion
- 1 red bell pepper
- 2 cans (56 ounce) (1588 g) whole peeled tomatoes in juice
- 1 small head cauliflower
- 1 tsp oregano
- 1 tsp basil
- 1 pinch red pepper flakes
- 1/2 tsp salt
- 3 tbsp nutritional yeast flakes
- 1/2-1 cups (118-237 ml) water
- Pinch baking soda
- fresh basil
Instructions
- Add olive oil to a large stock pot and heat over medium heat.
- Add the garlic and onion; cook for 3-5 minutes until tender.
- Add the red bell pepper and cook for another 2 minutes.
- Add the tomatoes, cauliflower, oregano, basil, red pepper flakes (if using), and salt. Submerge the cauliflower chunks in the tomato liquid as much as possible.
- Bring the mixture to a boil. Reduce heat, cover, and simmer vigorously for 25 minutes.
- Turn off the heat and purée the mixture with an immersion blender for 5-10 minutes, or until very smooth. Alternatively, blend in batches using a blender or food processor (return soup to pan once done blending).
- Add nutritional yeast and salt to taste. Simmer on low for an additional 10-15 minutes, stirring occasionally. If the soup is thicker than desired, add ½ to 1 cup of water and whisk.
- Taste and add a pinch of baking soda if too acidic. Stir to incorporate.
- Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired.
Notes
- For a richer flavor, roast the garlic and onion before adding them to the pot.
- If you don’t have an immersion blender, use a regular blender in batches, being careful to vent the lid to prevent pressure buildup.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
Find it online: https://honestcooking.com/the-vegan-tomato-soup/
Frequently Asked Questions
What type of tomatoes should I use for the Vegan Tomato Soup?
For the best flavor, use ripe, fresh tomatoes. You can also use canned tomatoes if fresh ones are not available. 
How does the cauliflower make the soup creamy?
The puréed cauliflower adds a velvety texture without dairy, creating a rich mouthfeel that enhances the overall creaminess of the soup.
Can I substitute the nutritional yeast in the recipe?
Yes, you can use a different vegan cheese alternative, but nutritional yeast adds a unique cheesy flavor that complements the tomatoes.
