Warm up on a cold day with a big bowl of creamy deliciousness!


5 Minutes

  • 3 tablespoons extra-virgin olive oil

  • 6-8 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 (28-ounce) cans whole peeled tomatoes in juice
  • 1 (10.75 ounce) can of tomato puree
  • 1 package (14 oz) silken tofu
  • 1/2 small head cauliflower, roughly chopped
  • 1 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon dried basil
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1/4 teaspoon red pepper flakes
  • 3 1/2 tablespoons nutritional yeast flakes (trust me, this flavor is very important to the soup. You can find this at Whole Foods, for certain)
  • Fresh basil leaves, chopped
  • Serve with grilled cheese or grilled cheese rolls! (I love to use Chao Cheese found at Whole Foods)


45 Minutes


  2. Heat oil over medium heat in a large stock pot.
  3. Add garlic and onion, cooking for 5 minutes until just tender.
  4. Add bell pepper, cooking for another 2-3 minutes.
  5. Add in tomatoes, tomato puree, entire block of silken tofu, cauliflower, dried basil, oregano, salt and red pepper flakes. Bring to a boil. Reduce heat to medium-low, cover and simmer for 30 minutes to soften cauliflower.
  6. Remove from heat before adding to an immersion blender, food processor or regular blender (in batches) and mix until very smooth. Return to stock pot, stir in nutritional yeast and bring to a light simmer for another 10 or 15 minutes. Stir frequently so prevent sticking to the bottom of the pot! Salt and pepper as needed.
  7. Cook up those grilled cheese sandwiches and serve the soup topped with fresh basil.
  8. Super easy. Super tasty!

Additional Cooking Instructions

Too thick for your taste? Add 1/2 – 1 cup of water and return to a simmer!

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