Easy to make creamy tomato soup with cauliflower recipe, ready in 35 minutes. This homemade soup uses cans of crushed tomatoes and a whole head of cauliflower to make it a healthy dinner the entire family will love. No milk needed.
The Best Tomato Soup!
My husband, not a tomato soup addict, went back to the pot 3 times when I made this for dinner. Needless to say he’s now a tomato soup addict and is asking me when I’m going to make this soup again. That night for dinner, my 2 year old daughter was licking her lips and demanding “More soup Mommy!”.
I’m not sure there’s better reviews than that!
What Tomatoes To Use?
You’ll want to use (2) 28 ounce cans of crushed tomatoes for this. I like the crushed tomatoes with basil as it adds a little more flavor. I also suggest San Marzano Crushed Tomatoes which has a less acidic flavor, although admittingly a little more expensive.
Creamy Tomato Soup Without Milk
This recipe is also really special because you’re going to be shocked that there’s no milk in it. How in the heck does one make tomato soup so creamy without milk? That’s easy, it’s my secret, but I’ll share with you: vegetables!
Seriously, using a immersion blender with cauliflower is a easy way to turn a regular soup into a creamy soup! Trust me on this one, you’re going to love how it thickens up with no dairy! (Plus you guys know how I love sneaking veggies in…).
How to Make Healthy Tomato Soup at Home
This tomato soup is so easy to make. It tastes like fresh, homemade soup, but without the fresh tomatoes (for that you can use this roma tomato soup recipe). So unlike some other recipes that call for Step 1 to roast tomatoes in the oven, we’re not even turning the oven on. We’re using cans of crushed tomatoes instead!
- First add your butter, scallions, celery and garlic to a large pot. I love my Amazon Basics big soup pot – it costs significantly less that that fancy Le Creuset one I’ve been eyeing up forever but could never justify the price!
- Next add your cauliflower florets into the pot. You’ll want to chop them up into small florets to allow them to cook quicker.
- Cook for about 10 minutes or until slightly softened, and lighter in color. The cauliflower won’t be super soft after 10 minutes, but it’s a good start.
- Now add your crushed tomatoes, broth (chicken or vegetable), sugar, salt, pepper, red pepper flakes and oregano. Bring to a boil and then reduce heat, cover and simmer for 25 minutes.
- Using a slotted spoon, remove 1 cup of cauliflower from the soup and set aside. I do this because I like to add some cauliflower florets into the soup after it’s blended. It makes the soup taste a little more heartier.
- Using a immersion blender, blend until the soup is the consistency you like. If you like it super smooth, keep on blending. If you like it chunky, a few pulses will do the trick.
And just like that you have the easiest, best tasting tomato soup to serve! Since your kitchen smells so great I bet you’ve been kicking your family out of it for the last 30 minutes as they know you’re cooking something good!
After I ladle a few spoonfuls into each bowl, then I take some of the cauliflower that I saved and add some of that into each bowl. It sure makes it look like a bowl of beautiful tomato soup, don’t you think?
Oh, and if you need another reason why you should love this soup, there’s only 177 calories in each bowl. Since we didn’t use milk or cream, we saved on the calories but we didn’t skimp on the taste!
More Easy Soup Recipes
Here’s some of my other favorite soup recipes I think you’ll like.
Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me or using the hashtag #brooklynfarmgirl on Instagram!
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Tomato Soup with CauliflowerPrint
- 2 tablespoons butter
- 2 scallions finely diced
- 1/4 cup celery diced
- 1 teaspoon minced garlic
- large head of cauliflower cut into small florets
- 2 28 ounce cans crushed tomatoes
- 2 cups chicken broth or vegetable broth
- 1 tablespoon sugar
- 1 tesapoon salt
- pinch of ground black pepper
- pinch of red pepper flakes
- 1/4 teaspoon dried oregano
- Melt butter in a large pot over medium high heat. Add scallions, celery, minced garlic and cauliflower and mix until slightly softened, about 10 minutes.
- Add crushed tomatoes, chicken broth, sugar, salt, pepper, red pepper flakes and oregano. Bring to a boil and then reduce heat, cover and simmer for 25 minutes.
- Using a slotted spoon, remove 1 cup of cauliflower from soup and set aside.
- Use a immersion blender and blend the soup until desired thickness. Add the 1 cup of cauliflower back into the pot and stir. Serve and enjoy!