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!
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!