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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).