Vegan Tomato Soup

Vegan Tomato Soup

Vegan Tomato Soup
  • 3 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, chopped
  • 6 cloves garlic, minced
  • 2 (28-ounce cans) whole peeled tomatoes in juice
  • 1 small head cauliflower, steamed
  • 2 teaspoons Italian Seasoning
  • ⅛ to ¼ teaspoon cayenne pepper, optional
  • ½ teaspoon sea salt, to taste
  • 1 cup Saffron Road Vegetable Broth
  • ½ cup fresh basil, chopped
  1. Heat the olive oil over medium-high in a skillet. Add the onion and bell pepper, and sauté, stirring occasionally until very soft and onion begins to brown, about 10 to 12 minutes. Add the garlic and continue cooking until fragrant, about 3 minutes. While the veggies are cooking, steam the cauliflower in a steamer until soft, about 5 to 8 minutes.
  2. Transfer the sautéed veggies and steamed cauliflower to a high-powered blender, along with the rest of the ingredients. Blend until completely smooth – this may take a few rounds of blending.
  3. Transfer soup to a large pot and bring to a gentle boil. Reduce heat to a simmer and cook, covered for 15 minutes, stirring occasionally. Serve soup with fresh basil and Saffron Road Baked Lentil Chips



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