Set Instant Pot to Sauté. Add 2 tablespoons unsalted vegetable broth (or water), garlic cloves, yellow onion and red pepper. Sauté for 5 minutes, until softened, stirring occasionally.

Turn off Instant Pot, and add cans of tomatoes, water, cauliflower florets and oregano. Stir well so the liquid is covering veggies and coating bottom (otherwise, it may burn).

Set the Instant Pot back to Manual (or 'Pressure Cook" on some newer models) at 15 minutes. Set to Sealingâ€, cover and let cook for 15 minutes, then let set for another 20 minutes to release pressure. Open and add nutritional yeast, fresh basil and black pepper.

If you have an immersion blender-*carefully blend until chunks are gone and soup is smooth. I prefer this soup to have some texture so I only blend until the large chunks are gone.

Or, if you don't have an immersion blender, transfer the soup (carefully) batches to a blender and process until desired consistency. Add salt to taste, 1/2 to 1 teaspoon per batch. Note that some cans of tomatoes may have added salt so in that case, this soup will require less.

Makes 8 cups. Serving size is 1 cup.