This cauliflower kale soup with roasted tomatoes will warm you right up on a cold winter day. This meal is a perfect way to use fresh veggies from the garden. The healthy ingredients make it a perfect meal for those on a Keto or Whole 30 eating plan, too.
Homemade soup is one of the best ways to feed your family on a budget. Making soup at home costs far less than buying canned soup at the store and eliminates unnecessary ingredients, too. Plus, soup is a great way to transform leftovers into a whole new meal, which means less food waste. Go here for even more soup recipes.
This cauliflower kale soup is a gardener’s delight! With fresh tomatoes, kale, and cauliflower rice, it’s a healthy meal that can be on the table in under an hour.
Cauliflower kale soup
Roasting the tomatoes and cauliflower in the oven for 20 minutes gives this soup a deeper flavor. While the tomatoes and cauliflower are roasting, chop the kale and basil so you’re ready to start simmering the soup as soon as they’re done.
You’ll get the best flavor with this recipe if you start with a rich homemade broth. If you’d like to make this a vegetarian meal, use vegetable broth instead of the chicken stock called for. It’s an easy-to-make substitute.
Spoon hot soup into bowls. I like to sprinkle a little extra parmesan cheese on each serving of this cauliflower kale soup. Serve it with a slice of this crusty bread for extra-level comfort food. (Unless you’re aiming for a Keto or Whole 30 meal, in which case you might want to try making this quick flatbread.)
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This recipe makes four small servings. Heartier eaters may only get two bowls out of a batch. It’s great to have extra for lunch during the week, though, so you may want to double the recipe.
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Cauliflower Kale Soup with Roasted Tomatoes
Roasting the tomatoes and riced cauliflower gives this soup a deeper flavor.
Ingredients
- 1 tablespoon olive oil
- 3 cups cauliflower rice
- 2 vine-ripe tomatoes, sliced
- 1 cup kale, chopped
- 1/8 cup basil, fresh, coarsely chopped
- ¼ cup shredded Parmesan cheese
- 4 cups chicken broth
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees.
- Brush olive oil onto baking sheet. Spread riced cauliflower on the baking sheet with tomatoes.
- Roast cauliflower rice and tomato slices on the baking sheet for 20 minutes, stirring halfway through.
- After roasting, combine all ingredients in a stock pot. Cook over medium heat for 20 minutes, reducing to a simmer once soup comes to a low boil.
Notes
Use vegetable broth instead of the chicken stock for a vegetarian soup.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 4mgSodium: 1005mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 6g
Aloha! I’m Kris Bordessa,