Roasted Cauliflower Tomato Soup, a delicious and creamy soup that is low-carb but filling and nutritious! Combine with your favorite toppings, we simply sautéed some tempeh cubes in a splash of oil and seasoning, but this soup could pair well with scallions or chicken.

Ingredients

Serves: 4-6

Roasted Cauliflower Tomato Soup

• 1 large head cauliflower, chopped and stems removed
• 8 oz. cherry tomatoes
• 1 Tbs olive oil
• Salt & pepper to taste
• 4 cups vegetable broth
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp paprika
• Optional toppings: sautéed tempeh cubes, pepitas, toast, oyster crackers, green onions, pepper flakes

Directions

1. Preheat the oven to 400ºF.
2. In a bowl, combine the cauliflower and tomatoes with olive oil, and a pinch of salt and pepper.
3. Transfer the cauliflower and tomatoes to a baking sheet, place in the oven, and roast for about 20-30 minutes or until tender and lightly roasted.
4. Meanwhile, prepare your onion and garlic.
5. When the cauliflower and tomatoes are nearly done, sauté the onion and garlic in a large pot until the onions are translucent, about 5-7 minutes.
6. Add in the cauliflower and tomatoes to the pot, the remaining seasonings, and stir together for 5 minutes on medium-high heat.
7. Then, add the vegetable broth and bring the soup to a low boil. Once the vegetables are softened, remove from heat.
8. Blend the soup with an immersion blender or transfer to a blender or food processor and blend until creamy.
9. Return soup to the stove top, taste and adjust seasoning as desired, top with desired toppings.
10. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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