Creamy Tomato Basil Soup
Creamy tomato basil soup is a comfort food for me and my husband. In fact, grilled cheese tomato soup is one of my husband’s all time favorite meals. Lucky for us, we don’t have to sacrifice this favorite meal, in fact we get to have the same meal but by making it vegan we happen to make it a healthy meal instead of one that isn’t great for our bodies.
Cauliflower Goodness
Cauliflower is so good for us so I like to put it in many dishes. Cauliflower has an impressive nutritional profile, which is somewhat surprising because it is white or opaque and doesn’t look as vibrant as many of the vegetables we use.
Cauliflower is also surprisingly creamy when used as a base for a soup! This CREAMY delicious tomato soup has so much flavor and health I can’t help but to share it with the world. Please let me know what you think!
Serve with
Top this soup with Savory Tofu Bites and grilled cheese (made with one of the best vegan chesses!)
This creamy tomato basil soup is decadent with coconut milk and cauliflower to make the soup creamy and rich. The fresh basil and garlic add so much flavor, you'll feel great about bringing this to a party to show off your cooking skills.
The health benefits of cauliflower are amazing! This is a taste great, feel great meal!
Tags: healthy vegan, health dinner ideas, vegan dinner ideas, easy dinner ideas, gluten free, vegan, plant-based, plant based, creamy tomato soup, grilled cheese tomato, vegan kid food, vegan food for kids
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
People
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Ingredients
Cook before blending
- 1 medium organic yellow onion chopped
- 2 cups organic vegetable stock
- 8 cloves organic fresh garlic pressed (or measured to taste)
- 2 28 oz. cans organic chopped tomoates in tomato juice (no added sugar!)
- 2 large heads organic cauliflower chopped
- 2 16 oz. cans organic full fat coconut milk
- 1 packed cup organic fresh basil leaves
Add-ins after blending
Ingredients
Cook before blending
Add-ins after blending
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Instructions
- In a large pot, simmer one yellow onion (chopped) and 8 cloves of garlic in the vegetable stock until they are opaque and fragrant, 2 - 5 minutes. Add 2 large heads of cauliflower (chopped), 2 cans of tomatoes in tomato sauce, and 2 cans full fat coconut milk. Boil all together until the cauliflower and onion are soft, approximately 10 minutes. Add one cup fresh basil leaves and stir in (that's a lot of leaves). Ladle batches into your high-speed blender and blend well until incorporated and creamy. When you're done blending one blender full, pour into another bowl so you can be sure to blend all portions of the soup. Once blended add the sun dried tomatoes, pink himalyan salt, pepper and garlic powder to taste. Garnish with fresh basil leaves and serve with Savory Tofu Bites and grilled cheese (made with one of the best vegan chesses!)
Recipe Notes
Why to use Pink Himalayan Salt
Serve with Savory Tofu Bites and a grilled cheese sandwhich - here are my favorite vegan cheeses
Author
