This easy cauliflower tomato soup is thick, creamy and full of flavor. The perfect healthy soup recipe that’s comforting and delicious!
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Cauliflower and Tomato Soup
If you’re craving a comforting soup recipe as much as I am this time of year, this dish is perfect for you. This tomato-basil and cauliflower soup is the perfect bowl of soup to warm up to on a chilly night. We love to include this creamy thick soup, sweet potato soup and minestrone soup on rotation this time of year! All these soups are so full of flavor.
One of my favorite restaurants has the best tomato basil soup and the best roasted cauliflower soup. When I go there, I like to put half of each in a bowl and mix them together. That’s where the inspiration for this cauliflower tomato soup comes from, I know you’ll love it.
I tried to keep it light and healthy for us, so instead of using heavy cream like most tomato soups do – I used Greek yogurt to help make it rich and creamy. The end result was so delicious! It’s the perfect compliment to all of the healthy veggies in this dish.
- Butter: You could also use extra virgin olive oil, although butter will add the best rich taste.
- Onion and garlic: These both help make a super flavorful soup base.
- Cauliflower: A half head of cauliflower broke into small florets.
- Chicken stock: You can also use vegetable stock if preferred.
- Diced tomatoes: A 28 oz can of diced tomatoes or 4 cups freshly diced tomatoes.
- Basil: Freshly chopped basil is best here for taste.
- Greek yogurt: You can also use sour cream.
- Cheese: Shredded asiago cheese or freshly grated Parmesan cheese.
How to Make Cauliflower Tomato Soup
- Saute and simmer: In a large soup pot, melt the butter. Add onions and garlic and sauté 3-5 minutes, or until translucent. Add chopped cauliflower and sauté another 2-3 minutes. Add chicken stock (should cover cauliflower). Let simmer for 15-20 minutes or until cauliflower is tender.
- Add tomatoes: Add diced tomatoes, chopped basil and Greek yogurt. Let simmer for 5 minutes.
- Blend: Using an immersion blender, blend soup until creamy and there are no lumps.
- Finish and serve: Once blended add back to your pot then add asiago cheese, and salt and pepper to taste. Let simmer for another 15-20 minutes, stir to combine melted cheese.Ladle the soup into bowls and garnish with more basil, cheese and sour cream if desired.
- Creaminess. I used Greek yogurt to add creaminess, yet keep it on the lighter side. You could sub the yogurt with heavy cream for an even thicker consistency if preferred.
- Roasted cauliflower. For even more flavor, you could roast your cauliflower first. Simply season it with a drizzle of olive oil, kosher salt and pepper and roast in oven at 400ºF on a baking sheet for 25 to 30 minutes (flipping halfway through). Then add to soup according to directions and let simmer for about 5-10 minutes.
- Blending. If you don’t have an immersion blender, feel free to use a regular blender. Just make sure to pour the soup into the blender in two batches so it doesn’t overflow!
- Simmer. After you’ve blended the soup, mix in the cheese and let the mixture simmer for about 15 to 20 minutes. The consistency will continue to thicken as it simmers and the cheese will get perfectly melted and delicious.
I like to garnish my soup with more chopped basil and a drizzle of sour cream. It adds great flavor and looks so pretty! It also tastes delicious served with a grilled cheese for dipping.
- Fresh basil
- A sprinkle of shredded asiago or Parmesan
- Sour cream
- Homemade croutons or cornbread croutons
- Freshly cracked pepper
- Red pepper flakes
- Chopped chives
If after blending you find that soup is thinner than preferred you can make a cornstarch slurry and add it to the pot when simmering it with the cheese. Just combine cornstarch with water then pour into the pot .
You can also pour the soup into a blender in two batches, and blend until smooth. Then pour back into the pot. Just remember to blend it in batches as hot liquid expands.
Remember to add salt and pepper during your final simmering time. You could also try paprika or Italian seasoning. Finishing your soup with some minced garlic and fresh basil can add a lot of taste as well!
How to Store Cauliflower Tomato Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat in the microwave or in a pot on the stove until warm.
Try these other healthy soup recipes! Hearty vegetable beef soup, slow cooker cabbage soup and stuffed pepper soup just to name a few.
More Healthy Soup RecipesBrowse all
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Cauliflower Tomato Soup
- 2 Tablespoons butter
- ½ onion , chopped
- 1 Tablespoon minced garlic
- ½ head of cauliflower , chopped
- 32 ounces chicken stock , or vegetable stock
- 28 ounces diced tomatoes (or 4 cups freshly diced tomatoes)
- ⅓ cup chopped basil
- 1/2-1 cup plain Greek yogurt , or sour cream
- 1 cup shredded asiago cheese , or Parmesan cheese
- Sour cream , optional (for garnish)
- In a large soup pot, melt the butter. Add onions and garlic and sauté 3-5 minutes, or until translucent.
- Add chopped cauliflower and sauté another 2-3 minutes. Add chicken stock (should cover cauliflower). Let simmer for 15-20 minutes or until cauliflower is tender.
- Add diced tomatoes, chopped basil and Greek yogurt. Let simmer for 5 minutes.
- Using an immersion blender, blend soup until creamy and there are no lumps. (You can also pour the soup into a blender in two batches, and blend until smooth. Then pour back into the pot.)
- Once blended, add asiago cheese, and salt and pepper to taste. Let simmer for another 15-20 minutes, stir to combine melted cheese.
- Ladle the soup into bowls and garnish with more basil, cheese and sour cream if desired.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe contributed by Kristy from Sweet Treats & More for I Heart Naptime.
This was pretty good soup. We used diced tomatoes with chilis so it was a little spicier than intended. I’ve made soups with cauliflower to make them creamy previously. This one, even with the greek yogurt wasn’t quite as creamy as I’d have expected; maybe our cauliflower was on the smaller size. I was not sure how much soup would be a serving. I know it was a total of 8 servings but with just the two of us, it was too hard to try to measure it out.
Can I freeze this soup for work lunches or will it kill the flavour and texture?
You can freeze it but since it is a creamy base, it will separate more once frozen.