Creamy tomato soup with cauliflower ready in 35 minutes. This quick stovetop soup uses cans of crushed tomatoes and a whole head of cauliflower to make it a filling dinner the entire family will love. No milk needed!
Tomato and Cauliflower Soup
My husband, not a tomato soup addict, went back to the pot 3 times when I made this soup for dinner. Needless to say he’s 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!
No Milk But Still Creamy!
Here’s what’s really special about this tomato soup:
You don’t need milk! Most tomato soups require milk or heavy cream to achieve a creamy base, but for this recipe we’re using pureed vegetables to make it creamy.
We’re using canned crush tomatoes to make it really quick! Just open up the cans, no need to chop up fresh tomatoes.
Healthy and filling: 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! That means you can have double (ok, triple) dinner rolls.
What Crushed Tomatoes To Use?
You’ll want to use (2) 28 ounce cans of crushed tomatoes for this. Pick your favorite brand. If crushed San Marzano tomatoes are on sale, grab them because they are the tastiest tomatoes in a can you can buy!
How to Make Tomato Cauliflower Soup
Add the butter, cauliflower, green onions, celery and garlic to a large pot. Cook for about 10 minutes or until vegetables are slightly softened, and lighter in color.
Add your crushed tomatoes, broth (chicken or vegetable), sugar, salt, pepper, oregano and red pepper flakes. Bring to a boil and then reduce heat, cover and simmer for 20 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 to make 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.
Put the remaining cauliflower back into the pot and serve in bowls. Since your kitchen smells so great I bet you’ve been kicking your family out as they know you’re cooking something good! Enjoy your tomato soup with cauliflower!
Storing Leftovers and Freezing:
Store any leftover soup in an airtight container in the refrigerator. Tomato Soup will last for 3-4 days in the refrigerator.
To freeze, allow to cool and then place in freezer bags or freezer safe containers and freeze. Tomato soup can be frozen for 6 months before the taste starts to change.
Pin for later:
Tomato Soup with Cauliflower (No Milk)Print
- 2 tablespoons butter
- 1 large head cauliflower cut into small florets
- 2 green onions finely diced
- 1/4 cup celery diced
- 2 cloves garlic minced
- 2 (28 ounce cans) crushed tomatoes
- 2 cups chicken broth (can also use vegetable broth)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- pinch red pepper flakes
- Melt butter along with cauliflower, green onions, celery and minced garlic in a large pot over medium high heat, stirring until vegetables are softened, about 10 minutes.
- Add crushed tomatoes, chicken broth, sugar, salt, pepper, oregano and red pepper flakes into the pot. Bring to a boil and then reduce heat, cover and simmer for 20 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 in bowls and enjoy!