Cauliflower and Tomato Soup Recipe | A Creamy Non-Dairy Delight

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This Cauliflower and Tomato Soup is filling, delicious and also totally healthy! Not only is the cauliflower an amazing substitute for cream, it also calls for wine – which is good for your heart!

Pour yourself a glass and let’s get cooking!

Here’s what you’ll need:
1 head of cauliflower, cut into florets
2 tbsp fat-free half and half (non-dairy substitute coconut, soy, cashew or almond milk)
1 tbsp butter (vegan butter)
1 large can of tomato purée (or crushed tomatoes)
1 tbsp tomato paste
1/2 cup chicken broth (or vegetable broth)
1/4 cup red wine
1/2 tsp sugar
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil
1 onion, diced
1 red bell pepper, diced
1 garlic clove, minced
3 large basil leaves

Here’s how you do it:

In a large pot add tomato purée, paste, broth, wine, sugar, salt and pepper. Heat on low, stirring occasionally.

Steam cauliflower florets until soft. Or go the easier route and use a steamer bag of cauliflower from your grocer’s freezer section. I give you leave to cheat if you must.

Into a food processor add cauliflower, half and half, and butter. Blend until nice and smooth feel free to add more half and half if you need it to get to creamy heaven).

Add cauliflower purée to the tomato base and continue to stir occasionally.

In a pan, heat olive oil over low-medium. Add onion, bell pepper, garlic and cook until soft.

Give that food processor another workout by blending veggies with the basil leaves. It’ll get creamier the longer you blend, but leaving it a little chunky creates a really nice texture.