Cream of Tomato Soup
What’s in it?
Yellow onion, fresh garlic, vegetable broth, canned tomatoes, cauliflower, fresh basil, dates (optional), salt and pepper
Want the recipe?
Why do I like it?
Quick, easy and flavorful, this soup recipe has it all! My son said it was his favorite of all of the tomato soup recipes I’ve tried. The addition of cauliflower instead of dairy to lighten up the color works perfectly.
Many non-dairy recipes use nuts to replace the cream. I like how this one uses cauliflower as a lighter and allergy sensitive alternative.
This soup is easy to put together with pantry staples - I keep frozen cauliflower on hand for use in recipes. Additionally, I have been washing my fresh basil then laying flat on a tray and placing it in the freezer. Once frozen, I transfer the basil to a plastic bag and keep it in the freezer so I always have fresh basil for cooking.
Any recipe notes or tweaks?
I do have a few notes:
If you have frozen cauliflower you can make this soup any time! Ditto for the frozen basil. In the case of the basil, I just used a handful instead of measuring out a cup.
I used Bella Terra organic, fire roasted tomatoes. They come in a glass jar, click here to see the tomatoes. Because these tomatoes have salt, I didn’t add any salt to the soup.
For the vegetable broth, I used Better than Bouillon, Low Sodium, Organic Vegetable broth. A trick I learned from a cooking class years ago is to increase the amount of bouillon to add extra flavor. So, for this recipe it calls for 4 cups of broth which is 4 teaspoons bouillon to 4 cups water. I used 6 teaspoons bouillon to 4 cups of water.
I did not use the dates because I prefer a savory/acid taste for this soup.
If you like spicy you might add some cayenne or hot pepper flakes to taste.