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.

No additional tips available.

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

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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.

Creamy Roasted Tomato & Cauliflower Soup

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