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.
- 1 red onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 tsp soy sauce
- 2 boxes (500 grams each) Pomi strained tomatoes
- 1 small cauliflower, roughly chopped
- 1 1/2 tsp Herbs d’Provence
- 1/8 tsp red pepper flakes (optional, or more to taste)
- 2 Tbl nutritional yeast
- freshly ground black pepper to taste
- non-dairy milk or water to thin the soup if necessary
- Dry sauté the onion until it starts to turn translucent.
- Add the soy sauce to the pan and stir to loosen the onion.
- Add garlic. Stir and cook for about a minute.
- Add red pepper. Stir and cook for another two minutes.
- Add tomatoes, cauliflower, Herbs d’Provence, and red pepper flakes to the pot. Stir to combine.
- Allow the mixture to simmer about 30 minutes. I used the soup setting on the Instant Pot.
- Remove the pot from heat (or release the pressure if you’re using the Instant Pot method).
- Carefully blend the soup until it’s smooth and creamy. This took me about two minutes with a stick blender.
- Add nutritional yeast and black pepper. Stir to combine.
- If desired, add non-dairy milk or water to thin the soup. Non-dairy milk will give the soup a bit more creaminess.
- Ladle into bowls. Garnish with some fresh chopped basil if you can!