Roasted Cauliflower Tomato Soup

Hello beautiful people! I hope that you all survived the holidays without too much stress, and have a great plan for New Year’s. I don’t have anything in mind at this point, but I’ve always been one to wait until the last-minute. So far, the holidays have treated me fairly well. I spent Christmas Eve with Corey and his family, where I got to watch all of his adorable (very young) cousins tear apart wrapping paper and dance around with their presents. Christmas Day, was more about making dinner for everyone, which led to me quickly opening my (amazing) gifts then getting right to work at cookin’ my butt off.

As you may have seen on my Instagram, my Christmas Menu went something like this:

  • Golabkis (my recipe)
  • Deviled Tofu (Recipe adapted from Vegan Crunk)
  • Green Bean Casserole (Recipe adapted from Fat Free Vegan)
  • Mashed Potatoes (Potatoes, Earth Balance, Soy Milk, Onion Powder, Garlic Powder, Salt)
  • Sweet Potato Casserole (Crunchy Oat Topping, Sweet Potatoes, Apples, Cranberries, Pineapple, etc.)
  • Persimmon Cheesecake Shots (Like this recipe but in smaller glasses)
  • Plus, my mom veganized her recipe for Spinach Dip (breakthrough!) and it was freakin’ amazing.

Overall, lots of awesome eats. Kinda glad that I decided not to make stuffing because that would have been entirely too much food.

After all of the eating and belt-loosening Corey, my friends and I played a few rounds of Uno! Who doesn’t love Uno? Don’t answer that question if you don’t like it, you’ll hurt my feelings. But, seriously, I didn’t win once! My friend Caroline won 4 times, clearly the Uno Champion; I don’t believe for a second that she hadn’t played the game for 15 years. ;) Then, there was Duchess, totally tuckered out from the excitement of the day.

Now, we are almost to the new year and I wanted to offer up a recipe that you can make in around 30 minutes, that tastes great, but is also healthy. Basically, this soup is the perfect winter, weekday meal! Roasted cauliflower adds a little more flavor to the severely underrated veggie, while the chickpeas fill you up and the chard touts its deep green veggie nutrients. I’m a huge fan of tomato soups, so I’m surprised it has taken this long for me to post another one; but I feel that this dish is a huge success!

Two Years Ago: Raw Gingerbread Men

5.0 from 1 reviews

Roasted Cauliflower Tomato Soup
Author: 
Recipe type: Dinner, Entree
Cuisine: American, Italian, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This Roasted Cauliflower Tomato Soup is the perfect weekday meal! Healthy, Quick-to-make, and most importantly delicious!
Ingredients
  • 2 lb. Head of Cauliflower, Leaves removed
  • ½ T. Olive Oil
  • ¼ tsp. Sea Salt
  • Pinch of Black Pepper
  • 2 C. Vegetable Broth
  • 1 C. White Onion, Diced
  • 1- 15 oz. Can Organic Tomato Sauce
  • 1- 15 oz. Can Organic Diced Tomatoes (or 1½ C.)
  • 1- 15 oz. Can Cooked Chickpeas, Rinsed and Drained
  • 2 C. Swiss Chard, Chopped & Loosely Packed
  • 1 tsp. Dried Italian Seasoning
  • ¼ tsp. Crushed Red Pepper
  • Salt & Pepper to Taste
Instructions
  1. Preheat your oven to 375F. Take the head of cauliflower, turn it over and cut the stem out of the bottom. Set the stem aside, and break the florets apart, into large bite-sized pieces.
  2. Toss the cauliflower together with the olive oil, salt and pepper, until evenly coated. Spread out on a baking sheet lined with parchment paper and bake for 30 minutes. Stir the florets around halfway through the baking time.
  3. While the cauliflower is roasting, warm ¼ C. of Veggie Broth over medium heat in a large pot.
  4. Once hot, add the onions to the pot and saute until clear, 3-5 minutes. Next, add the tomato sauce, diced tomatoes, the remainder of the veggie broth and the chickpeas.
  5. Bring mixture to a boil, then lower to a simmer. Add the chickpeas, Swiss Chard, Italian Seasoning and red pepper flakes to the soup and keep warm until the cauliflower is done.
  6. Carefully add the roasted cauliflower to the soup, stirring it in slowly. Cover pot with lid and simmer for 5 minutes, then season to taste.
  7. Serve hot and enjoy!

18 Comments

Filed under Healthy Recipes, Holidays, Savory Recipes

18 Responses to Roasted Cauliflower Tomato Soup

  1. I love a wholesome, hearty soup and this looks perfect!
    Glad you had a fab Christmas, your menu sounds great, as does Uno (!). We played charades this year :)

    • Jackie @ Vegan Yack Attack!

      Charades! That would be so much fun! I’ll definitely have to keep that in mind for my next get together. ;)

  2. Yum, this soup looks nice and hearty for a cold winter night. I love chickpeas and roasted cauliflower is absolutely amazing. Plus, can’t go wrong with tomato soup!

    Your Christmas sounds great and the menu fabulous. I love Uno too, we used to play all the time when I was a kid. My kids are more into Scrabble, weird huh?

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  4. Love the soup….and the bowl…yum Jackie!

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  6. Duchess is so cute!!! and tuckered out indeed. what a gorgeous soup!

  7. This recipe is right up my alley! Looks amazing, Jackie.

  8. Courtney

    Just finished eating this, super delicious! My husband has the flu so I’m glad for a healthy hardy soup like this to get him back on his feet.

  9. Bre

    Made this last night and it was so easy and delicious! I added a few more cups of veg broth because it was looking thicker than I wanted it to be and it turned out great. It made a ton though! Will be about 10 or more servings for me but I’m not complaining :) love that it’s inexpensive as well. definitely make again and again this winter!

  10. That looks so good. I love roasting cauliflower. Pinning this one for later.

  11. I really like the vegetables in this dish and the healthy tastes I am sure I would feel by eating bowl after bowl. Given all the cold weather we are all having, I featured this soup on my Friday Five – Soups & Stews over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2014/01/friday-five-soups-stews.html

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  13. Alison

    This was so delicious. Can’t wait to make some for my family visits!

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