Cream of Tomato Soup - Plant-Based Recipe - Vegan (2024)

When I was a kid, we almost always had cream of tomato soup with grilled cheese sandwiches. This is my healthy version of that popular canned soup.

Yield: 6-8 servings

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

• 1. 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.
• 2. 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.
• 3. Purée 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.