Tomato Soup (Vegan) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for garnishing
4 cloves garlic, minced
1 medium yellow onion, diced
1 red bell pepper, roughly chopped
2 28-ounce cans whole peeled tomatoes in juice
1 small head cauliflower, roughly chopped
1 teaspoon dried oregano
1 teaspoon dried basil
dash of red pepper flakes (optional)
1/2 teaspoon sea salt, more or less to taste
3 tablespoons nutritional yeast flakes
1/2 to 1 cup water (if needed to thin soup)
fresh basil, chopped (optional)
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Directions: |
Directions:Add olive oil to a large stock pot and heat over medium heat.
Add in garlic and onion. Cook for 3-5 minutes until tender.
Add in the red bell pepper and cook for another 2 minutes.
Add in the tomatoes, cauliflower, oregano, basil, and red pepper flakes (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 (return soup to pan once done blending).
Add in salt (to taste) and nutritional yeast. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in 1/2 to 1 cup water and whisk into soup.
Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I like to make garlic breadcrumbs to serve with the soup.
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