Best 2 Cauliflower Tomato Soup Recipes
Indulge in a symphony of flavors with our delectable Cauliflower Tomato Soup, a culinary masterpiece that beautifully blends the essence of fresh cauliflower and ripe tomatoes. This creamy and comforting soup is a symphony of textures and tastes, offering a delightful balance of tangy tomatoes, roasted garlic, and aromatic herbs. It's a guilt-free indulgence, low in calories and packed with nutrients, making it the perfect choice for health-conscious individuals. Dive into our diverse collection of recipes, ranging from a classic and hearty soup brimming with vegetables to a smoky roasted red pepper variation that adds a touch of spice. Treat your taste buds to a delightful journey with our creamy cauliflower tomato soup recipes.
Check out the recipes below so you can choose the best recipe for yourself!
GR.BEEF,CAULIFLOWER,TOMATO& MACARONI SOUP
A quick and easy one pot 1950 FARM SOUP. I would make this by the quarts, and freeze them. If you plan to have it for supper, take a quart from the freezer, set in the refrigerator to thaw while you are in the field. Your soup will be almost ready when coming in from the field at dark and after parking the tractor. Be sure to...
Provided by Nancy J. Patrykus
Categories Vegetable Soup
Time 45m
Number Of Ingredients 11
Steps:
- 1. Prepare the cauliflower head. Wash and cut off the florets. Put in cold water with 1 teaspoon of salt. Let sit at least 10-15 minutes while you continue with the recipe.
- 2. Peel and dice the onion. Set aside.
- 3. Melt butter in a saucepan. Brown the ground beef slightly.
- 4. Add the tomatoes and onions and drained cauliflower to the pot with the ground beef.
- 5. Add 4 cups hot water to the same pot. Cover tightly and simmer for thirty minutes
- 6. Add the remainder of hot water (4 cups), uncooked dry elbow macaroni , pepper, parsley and celery salt. cook until macaroni's are tender. If freezing soup..Add the pasta when soup is thawed!
- 7. For a added great taste serve soup topped with the grated parmesan cheese. You might be surprised how delicious the added cheese does to this soup.
- 8. corrections for this soup... Please see comments by ROSE.on ....12/22/13. Thank you Rose.!!! I am felling much better, will soon be back and... feisty again!! HA!...Nancy 12/23/13 Hugs, nancy
CAULIFLOWER TOMATO SOUP
We usually have tomato soup at least once a week, so I've tried to find ways to dress it up. This recipe is one of my favorites.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2-4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute leek and celery in butter until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 12-16 minutes or until the vegetables are tender.
Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 660mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.
Tips:
- Choose the right cauliflower: A head of cauliflower that is heavy for its size and has tightly packed florets will yield the best soup.
- Roast the cauliflower before adding it to the soup: Roasting the cauliflower brings out its natural sweetness and gives the soup a richer flavor.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a broth that is flavorful and has a good balance of salt and pepper.
- Don't overcook the soup: The cauliflower should be tender but still have a slight bite to it. Overcooking the soup will make the cauliflower mushy.
- Garnish the soup with fresh herbs or grated Parmesan cheese: This will add a pop of flavor and color to the soup.
Conclusion:
Cauliflower tomato soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick weeknight meal. It is also a great way to use up leftover cauliflower. With its creamy texture, rich flavor, and vibrant color, this soup is sure to be a hit with the whole family.
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