Creamy Vegan Tomato Soup

This soup will keep you warm and cozy on a chilly, snowy day! Most tomato soup recipes are made using heavy cream, making them high in both calories and saturated fat. Our recipe substitutes heavy cream with cauliflower, making it extra filling and wholesome! Though this tomato soup is scrumptious on its own, it is even more delectable served with a warm panini or veggie wrap.

Ingredients:

1 1/2 tbsp olive oil
1 clove garlic, minced
1/2 yellow onion, diced
1/2 red bell pepper, chopped
1 can whole peeled tomatoes (28 oz.)
1/2 head cauliflower
2 tbsp nutritional yeast
dried basil, oregano, red pepper flakes salt, and pepper to taste

optional toppings:
fresh chopped basil
dollop of plain non fat greek yogurt

• Heat olive oil in a skillet over medium heat
• Add onion and garlic until translucent
• Add chopped bell pepper to pan and cook about 3 minutes until tender
• Boil a small pot of water and add chopped cauliflower; steam until soft
• Add all ingredients into a Vitamix (If you do not have a Vitamix, simmer all ingredients in a large stock pot. Use an immersion blender and puree ingredients for 5-10 minutes; simmer)
• Adjust Vitamix to soup setting and allow the blender to run its full cycle. 
• Using a ladle, spoon tomato soup into bowls and add additional toppings of your choice!

Enjoy! :)