Yields1 Serving
 1 tablespoon olive oil
 1 large sweet onion, chopped
 3 garlic cloves
 ¼ cup nutritional yeast
 3 tablespoons miso paste
 2 cups cauliflower, chopped into florets
 5-6 cups water
 1, 28 oz. can tomatoes [fire roasted, optional]
 ¼ cup cashews
1

Sauté onions and garlic gently in olive oil until soft and fragrant.

2

Add nutritional yeast and stir to coat vegetables.

3

Add miso paste, cauliflower, water, tomatoes, and cashews.

4

Bring mixture to a boil then reduce heat and simmer for 20 minutes.

5

Remove soup from heat and let stand for 30 minutes to cool a bit.

6

Puree in batches. Season with salt and pepper to taste.

Ingredients

 1 tablespoon olive oil
 1 large sweet onion, chopped
 3 garlic cloves
 ¼ cup nutritional yeast
 3 tablespoons miso paste
 2 cups cauliflower, chopped into florets
 5-6 cups water
 1, 28 oz. can tomatoes [fire roasted, optional]
 ¼ cup cashews

Directions

1

Sauté onions and garlic gently in olive oil until soft and fragrant.

2

Add nutritional yeast and stir to coat vegetables.

3

Add miso paste, cauliflower, water, tomatoes, and cashews.

4

Bring mixture to a boil then reduce heat and simmer for 20 minutes.

5

Remove soup from heat and let stand for 30 minutes to cool a bit.

6

Puree in batches. Season with salt and pepper to taste.

Cream of Tomato Soup