Dairy Free Creamy Tomato Basil Soup #vegan #WFPBNO #nutfree

It's another cold, windy day here in Michigan. Our 4 seasons were once Almost Winter, Winter, Still Winter and Bad Sledding. We used to get a lot of snow when I was growing up. Sadly, that's all changed with the milder climate. But today it's cold out and I still like soup!

Last night I was putzing around in the kitchen and came up with another soup idea. There were 6 ripe Roma tomatoes in the fridge right next to a head of cauliflower and a bright red sweet pepper. That was my "what if..." moment.
All I needed to do was roast and peel the red pepper, boil and skin the tomatoes removing the seeds and blend them into my Cream of Cauliflower Soup recipe with some dried basil and smoked paprika. Simple!
I have a Ninja 1100 Watt blender, but any blender will work since its all cooked.

CREAMY TOMATO BASIL SOUP

Prep Time: 20 min

Cook Time: 30 min

Ingredients:

1 head of cauliflower
6 Roma tomatoes seeded and peeled
1 sweet red pepper seeded and peeled
2T dried basil
1 tsp SMOKED paprika
1 level tablespoon of curry powder

1 cup of water

1/2 cup of aquafaba from a can of chickpeas

Roast the red pepper, remove the skin and seeds. Boil the tomatoes, remove the skins and seeds.
Place a vegetable steamer separator into a pot. Add 1 cup of water and the head of cauliflower florets. Bring it to a boil and put the lip on the pot. Cook until the cauliflower is very, very tender. Put the cauliflower with the water (which is now veggie stock) into your blender with the aquafaba, tomatoes, seasonings and red pepper. Blend it for about 5 minutes or until it is completely smooth. Aquafaba is already salty so you don't have to add salt, but season to taste.

Pour it into a pot, bring it to a boil, turn down the heat to simmer, stirring occasionally until it thickens.
Serve hot.