Heat the oil in a large pot over medium-high heat.
2 tablespoons olive oil
Once the oil is hot, add the onion, garlic, and celery. Cook, stirring occasionally, until the onions begin to look translucent, about 5 minutes. Add salt and garlic pepper, then stir.
½ large onion, 3 cloves garlic, 2 stalks celery, ¼ teaspoon kosher salt, garlic pepper
Add the tomatoes and stock. Stir to incorporate well.
28 ounces crushed tomatoes, 3 cups low-sodium vegetable broth
Add the cauliflower and carrots, bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally.
1 small head cauliflower, 2 large carrots
Add the bell pepper, squash, and kale. Bring the mixture back to a boil, reduce the heat, and simmer for another 10 minutes, stirring occasionally.
1 large red bell pepper, 2 yellow squash, 4 stalks of kale
Cook until the vegetables are as soft as you like them, then spoon the soup into four bowls and garnish with fresh basil.
½ cup fresh basil