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.
Roasted Cauliflower Tomato Soup
This Roasted Cauliflower Tomato Soup is ideal for a busy weeknight: healthy, quick, and full of flavor.
5 minutes
35 minutes
40 minutes
Ingredients
- 2-pound (907 g) head of cauliflower, leaves removed
- 2 teaspoons olive oil
- 1/4 teaspoon sea salt
- Pinch of black pepper
- 2 cups (473 ml) vegetable broth, divided
- 1 cup (135 g) diced yellow or white onion
- 15-ounce (425 g) can tomato sauce
- 15-ounce (425 g) can diced tomatoes, or 1 1/2 cups
- 15-ounce (425 g) can chickpeas or white beans, drained and rinsed
- 2 cups (75 g) chopped Swiss chard, loosely packed
- 1 teaspoon dried Italian seasoning blend
- 1/4 teaspoon crushed red pepper
- 2 teaspoons lemon juice or white wine vinegar
- Salt & pepper, to taste
Instructions
- Preheat the oven to 375°F. Turn the cauliflower over, cut out the stem, set the stem aside, and break the cauliflower into large, bite-sized florets.
- Toss the florets with olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet (use parchment if needed) and roast for 30 minutes, stirring once halfway through, until edges are lightly browned.
- While the cauliflower roasts, warm 1/4 cup of vegetable broth in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3–5 minutes. Stir in the tomato sauce, diced tomatoes, the remaining vegetable broth, and the chickpeas.
- Bring the soup to a boil, then reduce to a simmer. Add the Italian seasoning and crushed red pepper, and keep the soup warm until the cauliflower finishes roasting.
- Add the roasted cauliflower and chopped Swiss chard to the pot, stirring to combine. Cover and simmer for 5–10 minutes so the flavors meld and the chard wilts. Finish with lemon juice, adjust salt and pepper, and add more herbs if desired.
- Serve hot and enjoy.
Nutrition Information:
Yield:
4
Amount Per Serving:
Unsaturated Fat: 0g
Did you make this recipe?
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Two years ago on the blog: Raw gingerbread men (a guest recipe).