Creamy Tomato Soup
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.
Servings: 4
Calories: 121kcal
Ingredients
- 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 teaspoon salt
- 4 small cloves garlic minced or grated
- 28 oz can high-quality peeled tomatoes
- 1-2 cups water
- 1 teaspoon each dried basil and oregano
- 3 TBS nutritional yeast optional
- 1 cup cooked white beans optional
- ½ TBS organic cane sugar
- Pesto for serving (optional)
Instructions
- In a large pot over medium heat, add a couple TBS olive oil. Saute onion for about 5 minutes, stirring, until slightly golden. Add cauliflower, carrots, and optional bell pepper and saute 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.
Video
Notes
This soup should keep in the fridge for 4-5 days.
Nutrition
Calories: 121kcal | Carbohydrates: 14g | Protein: 2.5g | Fat: 7.1g | Saturated Fat: 1g | Polyunsaturated Fat: 6.1g | Sodium: 749mg | Fiber: 4.2g | Sugar: 8.2g
