This Easy & Creamy Tomato Soup recipe comes together in just 30 minutes, making it a perfect easy weeknight meal. Add some fun flavor with a swirl of pesto! It’s a vegan and gluten-free recipe the whole family will love.
- 2 TBS Olive oil
- 1 small yellow onion, diced
- 1 cup frozen cauliflower florets or frozen cauliflower rice
- 1 large carrot, diced
- 1 yellow, orange, or red bell pepper, diced (optional)
- 1 tsp salt
- 4 small cloves garlic, minced or grated
- 28 oz can high-quality peeled tomatoes
- 1–2 cups water
- 1 tsp each dried basil and oregano
- 3 TBS nutritional yeast (optional)
- 1 cup cooked white beans (optional)
- 1/2 TBS organic cane sugar
- Pesto, for serving (optional)
- In a large pot over medium heat, add a couple TBS olive oil. SautÃ© onion for about 5 minutes, stirring, until slightly golden. Add cauliflower, carrots, and optional bell pepper and sautÃ© 2 minutes more. Add garlic and salt, stir, and let cook for 30-60 seconds.
- Add large can of tomatoes along with salt, dried basil, and oregano. Stir to combine and add 1-2 cups water. I normally do this by filling up my same tomato can with water and adding that. No need to precisely measure!
- Bring soup to a boil and then turn down to simmer for 10 minutes. Remove from heat and stir in maple syrup and optional nutritional yeast, if using. If you have an immersion blender, now is the time to partially blend the soup so that it becomes more thick.
- If you don’t have an immersion blender, let your soup cool for a few minutes and add it to a regular blender to combine. If you’d like, add some white beans now also.
This soup should keep in the fridge for 4-5 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Serving Size: One fourth of recipe
- Calories: 121 calories
- Sugar: 8.2 grams
- Sodium: 749 milligrams
- Fat: 7.1 grams
- Saturated Fat: 1 grams
- Unsaturated Fat: 6.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 4.2 grams
- Protein: 2.5 grams
- Cholesterol: 0 milligrams
Keywords: tomato, soup, crouton, basil