Woo hoo! A velvety, creamy vegan soup without the use of flour, cornstarch, and / or milk!
Any guesses what makes it so gosh-darn creamy? I’ll give you a hint:
YEP. Cauliflower in the houuuuuse.
Well, I guess it’s technically in the soup. Which is technically where the the cauliflower is living. Until it gets eaten. Then the “cauliflower house” is technically my belly.
This blog post has gotten off to a very weird start.
Anywho. HI. Welcome to soup season! My nose is perpetually sniffling, I’m constantly under my favorite fuzzy blanket, and I’m almost always holding a mug of piping-hot coffee.
Which, now that I think about it, might be the reason of the very silly beginning of this blog post. Oh well.
Regardless, I’ve been frigid. So soup has been at the forefront of most of my meals the past few weeks.
And can we just say that tomato soup is pretty much the king of all soups? Perfect for dipping, slurping, or cozying up next to.
I have loved tomato soup since I was wee, and it is surprisingly simple to make. Like, done in 15 minutes simple. Like, you only need a handful of ingredients simple. Like, you’ll be the ultimate meal prep champion if you make it simple.
That’s right friend. Tomato soup made so simple. Let’s do it.
So you may have noticed that I didn’t call this recipe “tomato soup.” There are a few reasons for that:
- SEO, man. No way would I rank for that on Google.
- Um…boring. SO freaking boring.
- This recipe is SO MUCH more than boring ol’ tomato soup.
- Have I said boring?
So! Let’s break down that title, shall we?
CREAMY. We’ve established that the creamy part of the recipe title comes from everyone’s favorite anemic-looking veggie, cauliflower! You guys know I’m not the hugest fan of cauliflower, but I do appreciate it being used in tasteful ways. This is one of those ways. It adds the right amount of creaminess without the use of any other creamy soup-makers like flour, cornstarch, heavy cream, or butter. Plus, extra veggies in soup are never bad things.
VEGAN. We understand this term, yes? No animal products whatsoever. If you’re reading this blog, chances are you’re vegan, vegetarian, or vegan / vegetarian-curious. Or maybe you just love tomato soup! Either way, you’re getting an animal product-free vegan soup out of the deal.
SAN MARZANO. Okay! The interesting part of the recipe title. Do you know of the amazing, wonderful San Marzano tomatoes? They are the most tomato-y tomatoes you’ll ever find. They’re from a specific place in Italy (San Marzano sul Sarno), and they’re extraordinarily “meaty” rather than seedy. They’re sold in big cans at the supermarket, and, according to Taste Cooking, you can almost always guarantee that you’re getting the real-deal San Marzanos if:
- They’re whole, peeled tomatoes (not crushed or diced)
- The DOP and consortium certifications are on the can
- There’s a certification number at the bottom of the can
- They’re a bit pricier than your average whole, peeled tomatoes
They have a terrific flavor, and because there are so few ingredients in this soup, the difference really shines. That said, if you can’t find them, feel free to use your favorite whole, peeled canned tomatoes.
TOMATO SOUP. At its core, this recipe is a tomato soup recipe. But, again. It’s so much more. See above for the deets.
Velvety, creamy, cozy tomato soup, ready in 15 minutes for your dipping, slurping pleasure.
Crusty bread dippers at the ready, friends! Let’s dive in.
How to Make Creamy Vegan San Marzano Tomato Soup:Print
Creamy Vegan San Marzano Tomato Soup
Velvety, creamy, cozy tomato soup, ready in 15 minutes for your dipping, slurping pleasure. Perfect with crusty homemade croutons and fresh basil on top!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings*
- Category: Soup
- Method: Blend
- Cuisine: Italian
1/2 medium head cauliflower, broken into florets
2 Tbsp. olive oil
4 large cloves garlic, minced
pinch red pepper flakes (optional, for some spice)
1 Tbsp. tomato paste
1 28-oz. can San Marzano Tomatoes
1/4 cup vegetable stock (plus more if desired)
salt + pepper
for topping: croutons (quick recipe in Notes), fresh basil, fresh cracked pepper
- Bring a small pot of salted water to a boil. Add your cauliflower florets and boil until fork-tender, 5-8 minutes. Remove with a slotted spoon and set aside.
- Meanwhile, heat olive oil in a medium pot. Add garlic and sauté until fragrant. Add red pepper flakes and tomato paste, and sauté for another 30 seconds.
- Add your San Marzano Tomatoes, and carefully crush them with the back of your spoon. It doesn’t need to be perfect because we’re blending everything. Add your vegetable stock, and bring to a low boil, stirring occasionally.
- Add your tomato mixture and your cauliflower to a blender and (carefully! it’s hot) blend until smooth. Season with salt and pepper and serve hot with croutons, fresh basil, and / or fresh cracked pepper.
For the croutons: Take 1-2 thick slices of your favorite bread and cube it. Heat 2-3 Tbsp. olive oil in a sauce pan over medium heat and add your bread cubes when hot. Season with salt, pepper, and garlic powder, and constantly mix until golden and crispy. Yummmmm.
*Easily doubled if desired
Keywords: tomato soup, cauliflower, soup, 15-minute meal
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