Roasted Cauliflower & Tomato Soup (A New Twist on a Classic Minestrone)
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 bowls
What You'll Need
  • 1 head of cauliflower (broken into sections)
  • 1 tsp. paprika
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1 tbs. olive oil
  • 4-6 small tomatoes (halved)
  • ½ cup green lentils
  • 3 tsp. salt
  • A few cracks ground pepper
  • 32 oz. vegetable broth
  • Parsley Cream
  • 1 head of parsley
  • ½ cup plain greek yogurt
  1. Add the cauliflower to a bowl and combine with the olive oil and paprika. Toss to coat evenly.
  2. Preheat the oven to 375.
  3. To a parchment lined baking sheet, add the cauliflower and the tomatoes and bake for about 30-40 minutes (or until the tomatoes are soft and the cauliflower is flecked with golden brown).
  4. Meanwhile, add the olive oil and garlic to a large pot. Heat over a medium-high temp and cook until the garlic begins to brown. Add the diced onion and cook until translucent.
  5. Add half of the vegetable broth and bring to a boil.
  6. Rinse the lentils well then add them to the onion/broth mixture. Reduce to a simmer and cook for about 30 minutes.
  7. Once finished, combine the tomatoes and cauliflower (reserving about ¼ cup of the cauliflower) in a food processor along with the other half of the vegetable broth. Pulse until smooth and creamy.
  8. Combine with the lentil mixture and continue to simmer for another 15 minutes.
  9. To make the cream, combine the parsley, and greek yogurt in the food processor and blend until smooth.
  10. To serve, I drizzled the soup with a parsley cream and the reserved cauliflower.
Recipe by The Blonde Chef at