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.