Cauliflower tomato soup is a delightful twist on the classic minestrone. The soup is thickened with green lentils and garnished with parsley cream.
I can’t get enough of cauliflower tomato soup! A steaming bowl of this soup and a cozy spot on the couch are pure bliss. Despite its relatively simple list of ingredients, roasting the cauliflower and tomatoes elevates their flavors, imparting a delightful depth to each spoonful. The browning that occurs during the roasting process adds a rich complexity to the flavor profile. Simultaneously, the natural sweetness of the tomatoes becomes even more concentrated while the acidity is toned down.
Additionally, the tomatoes become soft and jammy, contributing to the overall texture of the soup. It’s absolutely delicious! The recipe does involve a few steps. Roasting the cauliflower and tomatoes takes about 40 minutes, but once that is done, just blend, stir, and serve!
Why You’ll Love This Cauliflower Tomato Soup
Warm and comforting – A good bowl of soup promotes a feel-good sensation, and cauliflower tomato soup is no exception.
Nourishing – This soup is made solely from nutrient-rich foods. It contains plant-based protein, fiber, essential vitamins, and minerals – cauliflower tomato soup has it all!
Easy – You can pretty much go on autopilot for this one. There are no complex techniques or methods involved.
Stand-out soup course – Soup courses can sometimes become monotonous, but that is not the case with this one. The recipe effectively enhances simple ingredients, draws inspiration from a classic, and features an interesting garnish.
Parsley cream! – Just hearing those two words is mouthwatering. The garnish is tart, creamy, and peppery. Best of all, it requires only two ingredients!
Cauliflower Tomato Soup Ingredients Notes
To make cauliflower tomato soup, you will need the following:
- Cauliflower: Select a firm, tightly closed head with no dark spots.
- Tomato: Small tomatoes are preferable because they are sweet and have thin skins that purée well.
- Green lentils: As mentioned, cauliflower tomato soup is inspired by minestrone, which typically uses beans or legumes to thicken it. Lentils are perfect because they thicken the soup, have a mild pepper flavor, and provide many nutrients. They release starch as they simmer, resulting in a thick, rich soup.
- Paprika: This spice has a slightly fruity, earthy, and smoky flavor (depending on the type you use). Moreover, it adds a vivid red hue to the soup.
- Aromatics: Onion and garlic create a foundational layer of flavor.
- Parsley: Fresh parsley is the only way to go. Dried parsley has almost no flavor.
You’ll find the complete ingredients list with amounts in the recipe card below!
How to Make Cauliflower Tomato Soup
- Cut the cauliflower into florets: Remove the leaves and separate the florets while leaving the stem intact to prevent a mess.
- Roast: Once the cauliflower is broken down and tossed with oil and paprika, place it in a preheated 375-degree oven with the tomatoes to roast.
- Sauté: Meanwhile, sauté the onion and garlic in some olive oil until fragrant and the garlic lightly browns to create an aromatic base for the soup.
- Simmer: Add half of the broth to the pot and bring it to a simmer before adding the lentils. Once the lentils go in, they need about half an hour to cook.
- Purée: Purée the roasted cauliflower and tomatoes, reserving ¼ of the mixture, with the remaining vegetable broth until smooth. Pour this mixture into the pot with the lentils and continue to simmer.
- Make the cream: Process or blend fresh parsley and Greek yogurt until smooth.
- Ladle and garnish: Ladle the soup into bowls, top with the reserved roasted cauliflower, followed by the parsley cream, and enjoy!
Variations, Substitutions, and Cooking Tips
Add additional aromatics – Consider carrots, shallots, and celery to enhance the soup’s flavor.
Use beans instead of lentils – Beans will also contribute to thickening the soup.
Swap the broth – If you are not vegan, consider swapping it with chicken broth, as it pairs well with the soup.
Make it vegan – Remember, the soup is vegan, but the cream is not. However, you can modify the cauliflower tomato soup recipe by replacing dairy Greek yogurt with a dairy-free alternative to make it fully vegan.
What to Serve with Cauliflower Tomato Soup
Every soup pairs well with a textural element, so roasted cauliflower tops each serving. However, there are other options, including:
- Crusty bread for dipping
- Croutons
- Garlic chips
- Fried shallots
- Parmesan crisps
Additionally, you can’t go wrong with a beef, poultry, fish, or tofu dish to accompany the soup. It really depends on the direction you want to take and how filling you’d like your meal to be.
Make Ahead
You can absolutely make this soup in advance. Cauliflower tomato soup is a great option for meal prepping as it is easy to store and reheat.
Storage and Freezer Tips
Store cauliflower tomato soup, parsley cream, and reserved cauliflower separately. Each component should either be placed in an airtight container and refrigerated or stored in a freezer bag, then frozen if you don’t plan to consume them within a few days. They will keep in the fridge for up to 5 days or frozen for 3 months.
How to Reheat
The soup itself can be reheated on the stovetop or in a microwave. Heat the soup over medium heat until it comes to a simmer if you opt for the stovetop. If using a microwave, reheat in 45-second intervals, stirring in between. To restore the roasted cauliflower to its original crisp, golden brown state, reheat it in an oven or toaster oven. Preheat the oven to 350 degrees Fahrenheit and reheat the cauliflower for 5-7 minutes.
- 1 head of cauliflower (broken into sections)
- 1 tsp. paprika
- 1 yellow onion diced
- 2 garlic cloves minced
- 2 tbs. olive oil, divided
- 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
- Add the cauliflower to a bowl and combine with half the olive oil and paprika. Toss to coat evenly.
- Preheat the oven to 375 Fahrenheit.
- 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).
- Meanwhile, add remaining 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.
- Add half of the vegetable broth and bring to a boil.
- Rinse the lentils well then add them to the onion/broth mixture. Reduce to a simmer and cook for about 30 minutes.
- 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.
- Combine with the lentil mixture and continue to simmer for another 15 minutes.
- To make the cream, combine the parsley, and greek yogurt in the food processor and blend until smooth.
- To serve, I drizzled the soup with a parsley cream and the reserved cauliflower.
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