Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Dippable… Smooth… Warming…
2 28-ounce tins of whole peeled Tomatoes in juice
1-2 Tablespoons *Raw Sugar (depending on how much sugar is added to your tinned Tomatoes)
3 Tablespoons Extra-Virgin Olive Oil
4 Garlic cloves, minced
2 medium yellow Onions, diced
1 Red Bell Pepper, finely chopped
1 Cup chopped Cauliflower
1 teaspoon dried Oregano
1 teaspoon fresh Basil
Dash of Red Pepper Flakes (optional)
6 tablespoons Nutritional Yeast Flakes (more or less to taste)
2 teaspoons Sea Salt (more or less to taste)
Add Olive Oil to a large pot and heat over medium heat.
Add in Garlic and Onion. Cook for 3-5 minutes until tender.
Add in the Red Bell Pepper and cook for another 2 minutes.
Add in the Tomatoes, Raw Sugar, Cauliflower, Oregano, fresh Basil, and Red Pepper Flakes
Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer for 25 minutes.
AT THIS TIME… MAKE YOUR GRILLED CHEEZZ BUTTY (Sandwich)
We use our Vegan Gluten Free Bread and Vegan Flavored Cheese and Mayo found at our local Health food store! If you are looking to add more comfort… we add Soy Free Earth Balance Butter to the bread before grilling for that real grilled cheezz flavor!
Turn off heat and purée mixture with an immersion blender for 5 minutes or until the mixture is smooth.
If you don’t have an immersion blender, you can add the mixture to a blender or a food processor…return soup to pan once blending is done.
Add in Sea Salt (to taste) and Nutritional Yeast.
If soup is thicker than desired, add in ¼ to 1 cup water and whisk into soup slowly!
*NOTE: Adding sugar balances the acidity of tomatoes. You don’t need much, maybe a teaspoon or so. A lot depends on the tomatoes you use. If using canned tomatoes -there may already be some sugar added.
For more information about ingredients, click the Gallery Pictures below.
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