Cauliflower tomato soup

Cauliflower tomato soup

Oct 26 2020



Serves 5

This combo is really surprisingly amazing.... It creates a super creamy texture without adding any cream to it. It also tones down the acidity of the tomatoes and gives subtle and delicious flavors.


  • 1 head od cauliflower, washed and cut into florets
  • 2 cups of cherry tomatoes ( or regular ones and even jarred tomatoes work great in winter)
  • 1 onion chopped
  • 2 carrots, peeled and chopped
  • 2 celery stock, chopped
  • 5 cups of stock
  • 1/4 cup of olive oil
  • Salt and pepper
  • Optional: croutons, parmesan crisps, grilled cheese, flat bread pizza,....


Preheat your oven at 400F. On a large baking sheet place the cauliflower and tomatoes, drizzle with half of the olive oil, add some salt and pepper and roast fro 25-30 minuets until veggies are tender. ( If you are suing jarred tomatoes,only roast the cauliflower here. You will add them wit the stock later on).

Meanwhile, sauté the carrots, onions and celery with the rest of the olive oil fro 5-7 minutes until fragrant. Add some salt and pepper and stir. Pour in the stock and bring to a simmer. (This where you would the jarred tomatoes if you are using them)

When the cauliflower is ready transfer to the pot and boil fro another 5 minutes. You need it to be super tender, to a point that when you pierce through with a fork it is super soft.

Blend it all together using an immersion blender (or transfer to food processor). Taste and adapt seasoning.

Make some parmesan crips to go on top or dip in some grilled cheese and enjoy!

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