Simple Creamy Tomato Soup

With hidden veggies!

What’s more comforting than a big bowl of tomato soup? I threw this together on a whim and wrote down the recipe just incase it turned out – thankfully it did because now I get to share with you! This is a thicker/creamier version of tomato soup. My husband isn’t a big fan of thin/runny soups and likes a bit more texture, so this one was a bit of a compromise. I thickened it up with the cauliflower and coconut milk and added a nice crunch with the chickpeas!

I love blending cauliflower into my soups because no one ever knows and it squeezes in an extra veggie – BONUS. I highly recommend taking the extra few minutes of prep to make the chickpeas because they are a really great addition.

As you can see, from the photos, I served it with a side of grilled cheese (which I also highly recommend). If you are serving this to someone who isn’t a big soup lover, the chickpeas and grilled cheese add-ons are sure to win them over.

This meal makes me feel like a kid again, but in all the best ways! Enjoy!

Simple Creamy Tomato Soup

Prep Time 10 mins
Cook Time 40 mins
It will take less time without the chickpeas and the grilled cheese add-ons, total: 30 mins
Total Time 50 mins
Servings 4



  • 2 Tbsp Olive Oil
  • 1 large Onion chopped
  • 2 Tbsp Garlic minced
  • 2 Cups Cauliflower florets
  • 1 28 oz Can Crushed Tomatoes
  • 1 14 oz Can Crushed Tomatoes or half a 28 oz can
  • 1 Can Coconut Milk
  • 1 Cup Vegetable Broth
  • 1 Tbsp Nutritional Yeast
  • 2 tsp Oregano
  • 1 tsp Basil
  • Salt & Pepper to taste
  • Red Pepper Flakes to taste


  • 1 can Chickpeas
  • 1 Tbsp Avocado Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 Tbsp Nutritional Yeast
  • 1/4 tsp Red Pepper Flakes



  • Add oil, onion and garlic to a pot and cook on medium/high heat until the onion starts to turn translucent – about 3-5 minutes.
  • Add cauliflower florets and sautée for another 3-5 minutes until they begin to soften slightly.
  • Add the rest of the ingredients and bring to a boil.
  • Reduce heat to med/low and simmer until the cauliflower is fully cooked and a fork can go through with ease (this should take approximately 15 minutes).
  • Next either (1) use a hand held immersion blender to blend (2) use a blender or food processor to blend and blend until well combined and smooth.


  • Turn oven on to 350.
  • Drain and rinse the chickpeas.
  • Evenly coat the chickpeas with oil and spices
  • Bake for 40 minutes (or slightly more or less depending on your oven), gently tossing the chickpeas half way through.


*I also added grilled cheese. I used Little Northern Bakehouse vegan/gluten-free bread and Day mozzarella vegan cheese (it melts well).
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