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.
Make up a quick batch of piadina Italian flatbread to serve with it!
With fresh tomatoes, kale, and cauliflower rice, this soup is a healthy meal that can be on the table in under an hour.
Making this 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.
Once the veggies are roasted, it’s a simple matter of combining all of the ingredients in a stock pot and cook for 20 minutes or so. Easy. Peasy!
Broth – 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.
Vegetables – Vine-ripened tomatoes are the best bet for flavor. Cauliflower rice — small bits of fresh cauliflower — gives the mouth feel of rice without the carbs. Kale gives the soup its greens.
Basil – A hearty portion of fresh basil leaves gives this soup a deep flavor. If you don’t have access to fresh basil, stir in a similar amount of ready-made pesto.
Parmesan cheese – Freshly shredded Parmesan cheese is the final touch! Add a portion to the soup itself, but reserve some for sprinkling on each bowl, too.
Serving the soup
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.
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
This delicious and healthy soup uses fresh tomatoes. Roasting the tomatoes and riced cauliflower gives this soup a deeper flavor.
- 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
- 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.
- Portion soup into four bowls and top with extra Parmesan cheese.
Use vegetable broth instead of the chicken stock for a vegetarian soup.
Nutrition Information:Yield: 4 Serving Size: 1.5 cup
Amount Per Serving: Calories: 105Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 1116mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 6g
I made this soup and it tasted delicious, but the cauliflower rice started burning about halfway through the cooking time. Also the skin fell off the tomatoes by the end of cooking them with a cauliflower rice, and then it was sort of weird having the skins in the actual pot of soupHow can I get around that? Thanks.
Marie - Cultured Table
You could slip the skins from the tomatoes after they’re out of the oven.