Ingredients
- Cauliflower Florets 1 1/2 cups
- Coconut Milk 1 cup
- Garlic Cloves 5 chopped
- Olive Oil 1 tbsp
- Onion 1 chopped
- Oregano 1 tsp
- Pomi Organic Chopped Tomatoes one box
- Salt and Pepper to taste
- Vegetable Broth 4 cups
Preparation
This creamy vegan tomato soup only takes 15 minutes to make and is deliciously creamy with Pomi Tomatoes!
- Heat the olive oil in a pan on medium-high heat.
- Add the onion and let cook for 2-3 minutes, until translucent.
- Next, add the garlic and let cook for another 2 minutes.
- Add the rest of the ingredients and bring to a boil, mixing everything until well combined.
- Lower the heat to medium-low and let cook for 10 minutes, until the cauliflower is soft.
- Transfer to a blender and blend until smooth.