Broil the peppers. Halve and deseed bell peppers, then transfer them to a baking sheet and broil for 10 minutes, or until charred and blistered. You can also do this with peppers whole on an open flame stovetop. Once charred, roughly chop and set aside.
In a large 5.5+ qt pot over medium heat, sauté the diced onion and minced garlic in a splash of the vegetable broth. After a few minutes, add in the vodka, oregano, parsley, thyme, red pepper flakes and bay leaf. Continue to sauté, about 3-5 minutes.
Add in the vegetable broth, cauliflower, bell pepper, and diced tomatoes. Stir well to incorporate. Reduce the heat to medium low, add the lid and allow soup to simmer for 30 minutes, or until the cauliflower is easily pierced with a knife.
Turn off the heat and remove the bay leaf from soup. Then, using an immersion blender or a high speed blender, puree the soup. If using a blender, you will need to do this carefully in batches.
Once soup is pureed and smooth, season with salt and pepper to taste and stir in the coconut milk and nutritional yeast until warmed through.
Storing: Store this soup in an airtight container in the refrigerator for up to 7 days. For best results, store in glass.
Notes
Vodka is used to enhance the tomato flavor and is completely cooked out of the soup. If you do not want to use it, you can replace the vodka with an additional 1/4 cup vegetable broth.
You can use orange bell peppers too. I don't recommend using green bell peppers as they are too bitter and will make the color of this tomato soup brown.
If short on time, you can use frozen cauliflower florets and 2 (16 oz) jars of roasted red peppers.
This soup is slightly spicy from the red chili flakes. Adjust to your spice preference or completely omit for a mild soup.