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–+ servings
pottery bowls with kale soup, topped with fresh kale leaves
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5 from 1 vote

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. 
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: cauliflower soup, roasted tomatoes
Servings: 4 servings
Calories: 113kcal

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.
  • Portion soup into four bowls and top with extra Parmesan cheese.

Notes

Use vegetable broth instead of the chicken stock for a vegetarian soup.

Nutrition

Serving: 1.5cups | Calories: 113kcal | Carbohydrates: 10g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 1014mg | Potassium: 573mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1130IU | Vitamin C: 71mg | Calcium: 131mg | Iron: 1mg