Creamy Tomato Soup (Vegan, Oil-Free)

I remember how surprised I was the first time a co-worker told me tomato soup was one of her comfort foods: I simply couldn’t relate. For me, comfort came in the gloppy can of Campbell’s Cream of Mushroom soup. So imagine my surprise today when, as I was feeling a bit under the weather, I started craving tomato soup. Since I don’t do canned foods, I did a quick search for the easiest tomato soup recipe I could find. Bingo! The result was a perfect creamy tomato soup: warm and comforting.

The recipes I found all called for canned tomatoes. Like I said, I don’t do cans. I do, however, keep boxes of Pomi strained tomatoes on hand. They did the trick just fine. The real brilliance of this soup is the cauliflower, which gives the soup ultra creaminess with no dairy. I shamelessly borrowed this idea from Blissful Basil.

I made the soup in my Instant Pot, but you could just as easily make it on the stove. A stick blender makes this soup so easy, but a regular blender will do just fine too. Using a stick blender lets you make the soup in one pot for super easy clean-up (which I really needed today!)

Want a more subtle flavor? Stir in some non-dairy milk after blending the soup. I garnished mine with some fresh chopped basil, but a few chunks of avocado would be lovely too.

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