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  • Allison E. Bruce

Tomato soup with a bang!


2 28 oz can of whole peeled tomato (organic)

1 28 oz can of crushed tomato

1 head of cauliflower

1 large sweet onion

1 red pepper

3 tablespoons of organic balsamic vinegar (plus one for garnish if desired)

1 tablespoon of red pepper flakes

basil (fresh and chopped--reserve some for garnish if desired)




Chop onion and add to soup pot, sautéing until onions become translucent

While onion is cooking chop cauliflower into small pieces, as well as red pepper

Once onion is cooked and remaining veg and sautéed for 3 minutes

Add tomato and remainder of ingredients to taste

Bring all ingredients to a boil and then reduce heat

Simmer for 45-60 minutes (or until veggies are soft)

Use immersion blender to blend the veggies and tomatoes (you can also use a food processor if you don't own an immersion blender).

Serve with garnish of fresh basil and drizzle of organic balsamic vinegar


If you don't like spice omit red pepper flakes or add fresh chillies if you prefer a bigger kick!

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