what's for dinner?

TOMATO  SOUP WITH CAULIFLOWER

TOMATO SOUP RECIPE

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.

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 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.

HOW TO MAKE

1. Add the butter, cauliflower, green onions, celery and garlic to a large pot, cooking for about 10 minutes.

HOW TO MAKE

2.  Add your crushed tomatoes, broth (chicken or vegetable), sugar, salt, pepper, oregano and red pepper flakes and simmer for 20 minutes.

HOW TO MAKE

3. 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.

HOW TO MAKE

4. Serve in bowls and enjoy this creamy soup!

how to freeze

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.