This Roasted Cauliflower Tomato Soup is the perfect weekday meal! Healthy, quick to make, and most importantly, delicious.

Hello, friends! I hope you made it through the holidays with minimal stress and have some fun plans for New Year’s. I’m usually a last-minute planner, so I don’t have anything set yet. The holidays treated me well: I spent Christmas Eve with Corey’s family, enjoying the chaos of little cousins opening gifts, and Christmas Day was mostly cooking for everyone, opening a few wonderful presents, and then getting back to the kitchen.
My Christmas menu (as I shared on Instagram) included:
- Golabkis (stuffed cabbage rolls)
- Deviled tofu (adapted from Vegan Crunk)
- Green bean casserole (adapted from Fat Free Vegan)
- Mashed potatoes (potatoes, vegan butter, soy milk, onion and garlic powder, salt)
- Sweet potato casserole with crunchy oat topping, apples, cranberries and pineapple
- Persimmon cheesecake shots (small, layered desserts)
- My mom veganized her spinach dip recipe and it was fantastic.
There was plenty of food, but I’m glad I skipped making stuffing—otherwise it would have been too much.
After the big meal, Corey and I played Uno with friends. Uno is always a crowd-pleaser—though I didn’t win a single round. Our friend Caroline dominated and earned the title of Uno champion for the night. By the end of the evening Duchess was totally tuckered out from all the excitement.
With the new year approaching, I wanted to share a simple, healthy recipe you can make in about 30 minutes. This Roasted Cauliflower Tomato Soup is warming and satisfying on chilly weekdays. Roasting the cauliflower brightens its flavor, chickpeas add substance and protein, and Swiss chard brings color and nutrients. I love tomato-based soups, and this one has become a favorite.