Vegan Cream of Tomato Soup

Vegan Cream of tomato soup

Here’s a healthy homemade vegan cream of tomato soup that will remind you of the kind that you might have had from a can when you were a kid — but this one is so much better! This easy and comforting soup is ready for you to enjoy within a half hour, and it’s delicious served with vegan grilled cheese sandwiches. Recipe and photos from The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table by Del Sroufe © 2017, BenBella Books, Reprinted by permission.

Serves 6 to 8

  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 28-ounce can diced tomatoes, undrained
  • 12-ounce bag frozen cauliflower or 2 cups fresh cauliflower florets
  • 4 pitted dates (optional)
  • 1 cup fresh basil leaves, shredded
  • Sea salt and black pepper

Sauté the onion in a large saucepan over medium heat until the onion turns translucent and starts to brown, about 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking. Add the garlic and cook for another minute.

Add the vegetable broth, diced tomatoes, cauliflower, and dates (if using); cover; and cook for 15 minutes. Add the basil, season with sea salt and black pepper to taste, and cook for another 5 minutes to marry the flavors.

Puree the soup in batches in a blender or use an immersion blender to puree the soup right in the pot. Taste and adjust for salt and serve.

Note
When pureeing hot liquids in a countertop blender, remove the center of the blender lid and hold a dish towel firmly over the hole to catch the released steam. Start the blender on low and slowly increase the speed.

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