Cauliflower Tomato Soup
Creamy, flavorful tomato cauliflower soup made with cauliflower, tomatoes, basil Greek yogurt and Asiago. Healthy, comforting and so delicious!
Ingredients
- 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)
Instructions
- In a large soup pot, melt 2 Tablespoons butter. Add 1/2 an onions and 1 Tablespoon minced garlic and sauté 3-5 minutes, or until translucent.
- Add 1/2 head of chopped cauliflower and sauté another 2-3 minutes. Add 32 ounces chicken stock (should cover cauliflower). Let simmer for 15-20 minutes or until cauliflower is tender.
- Add 28 ounces diced tomatoes, 1/3 cup chopped basil and 1/2 - 1 cup 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 1 cup 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.
Notes
Storage: Store in a covered container in the refrigerator for up to 3 days.
Nutrition
Calories: 173kcal, Carbohydrates: 10g, Protein: 12g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 492mg, Potassium: 387mg, Fiber: 1g, Sugar: 5g, Vitamin A: 395IU, Vitamin C: 13.7mg, Calcium: 278mg, Iron: 1.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
