Tomato Soup with Cauliflower

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.

Course Main Course, Soup
Cuisine American
Keyword tomato soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 177kcal


  • 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!



Calories: 177kcal