Cauliflower Tomato Soup Recipe

Recipe By Slurrp

Cauliflower tomato soup is a comforting and nutritious soup that is perfect for chilly days. This soup is made with roasted cauliflower, tomatoes, and a blend of aromatic spices. It is creamy, flavorful, and packed with vitamins and minerals. Serve it as a starter or pair it with a crusty bread for a satisfying meal.

4.9
30 Rating -
Rate
Non Vegdiet
45minstotal
45minsCook
45m.total
45m.Cook
Cauliflower Tomato Soup
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ingredients serve

Ingredients for Cauliflower Tomato Soup Recipe

  • 0.13 Head Cauliflower, Cut Into Florets
  • 1/4 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 0.13 tablespoon Olive Oil
  • 0.13 Onion, Diced
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Paprika
  • 0.06 teaspoon Turmeric
  • 0.13 can Diced Tomatoes
  • 1/2 cup Vegetable Broth
  • 1/4 tablespoon Tomato Paste
  • 0.03 cup Cream
  • as per your need Fresh Herbs For Garnish

Directions: Cauliflower Tomato Soup Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400��F (200��C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25-30 minutes until golden brown.
  • STEP 2.In a large pot, heat olive oil over medium heat. Add onions, garlic, and spices. Cook until onions are translucent.
  • STEP 3.Add roasted cauliflower, diced tomatoes, vegetable broth, and tomato paste to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
  • STEP 4.Use an immersion blender or transfer the soup to a blender to puree until smooth. Return the soup to the pot and stir in cream (optional).
  • STEP 5.Simmer the soup for an additional 5 minutes. Season with salt and pepper to taste. Serve hot with a garnish of fresh herbs.

Cooking Tips

  • Roasting the cauliflower adds depth of flavor to the soup.
  • For a vegan version, omit the cream or use a dairy-free alternative.
  • Garnish the soup with fresh basil or parsley for added freshness.

Storage and Serving

  • Store the soup in an airtight container in the refrigerator for up to 4 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup with a side of crusty bread or a grilled cheese sandwich for a complete meal.
Nutrition
value
139
calories per serving
5 g Fat8 g Protein13 g Carbs3 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    8g
  • Carbs
    13g
  • Fiber
    3g

MacroNutrients

  • Carbs
    13g
  • Protein
    8g
  • Fiber
    3g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    149mg
  • Iron
    1mg
  • Vitamin A
    982mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    < 1mg
  • Phosphorus
    134mg
  • Selenium
    11mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp