Cream of Tomato Soup
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.
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Yield: 6-8 servings
What You'll Need
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
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How to Make It
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.
Cooking Tips
When puréeing hot liquids in a countertop blender, remove the center of the blender lid and hold a dish towel firmly over the hole to catch the released steam. Start the blender on low and slowly increase the speed.
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