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.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
- 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!