Creamy Roasted Tomato & Cauliflower Soup Recipe

Name: Creamy Roasted Tomato & Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint Cherry Or Grape Tomatoes; 1 head Cauliflower, Washed, Cored, Trimmed And Cut Into Bite Sized Florets; 2 Tablespoons Olive Oil, Divided; 1 whole Shallot, Finely Chopped; 2 cloves Garlic, Minced; 6 cups Low Sodium Chicken Or Vegetable Broth; 3 sprigs Thyme Plus More For Garnish If Desired; 3 whole Bay Leaves; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 1/4 cups Shaved Parmesan Cheese, Optional

Servings: persons

1 pint Cherry Or Grape Tomatoes
1 head Cauliflower, Washed, Cored, Trimmed And Cut Into Bite Sized Florets
2 Tablespoons Olive Oil, Divided
1 whole Shallot, Finely Chopped
2 cloves Garlic, Minced
6 cups Low Sodium Chicken Or Vegetable Broth
3 sprigs Thyme Plus More For Garnish If Desired
3 whole Bay Leaves
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
1/4 cups Shaved Parmesan Cheese, Optional

1
Preheat oven to 400 F.
2
In a large roasting pan, toss cherry tomatoes and cauliflower with 1 1/2 tablespoons of olive oil. Roast in preheated oven for 25 minutes, or until tomatoes have blistered and cauliflower is golden brown. Remove from oven when done.
3
In a large pot over medium heat, saute the shallot in the remaining 1/2 tablespoon of olive oil for about 5 minutes, or until fragrant. Add the garlic and cook for an additional minute, stirring frequently.
4
Add the roasted cauliflower and tomatoes, broth, thyme, bay leaves, salt and pepper. Bring to a gentle boil then reduce heat. Simmer for about 10 minutes, stirring occasionally. Remove the bay leaves and thyme sprigs and discard them.
5
Remove the pot from the heat and blend carefully with an immersion blender. If you don't have an immersion blender, use a regular blender to blend the soup in small batches. Take caution not to burn yourself while blending hot soup. Blend until smooth and creamy.
6
Serve immediately with shaved Parmesan and additional fresh sprigs of thyme, if desired.

748

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pint Cherry Or Grape Tomatoes, 1 head Cauliflower, Washed, Cored, Trimmed And Cut Into Bite Sized Florets, 2 Tablespoons Olive Oil, Divided, 1 whole Shallot, Finely Chopped, and more.

Yes, Creamy Roasted Tomato & Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Roasted Tomato & Cauliflower Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions