Roasted Tomato Cauliflower Soup


This is a hearty & satisfying soup, I like to serve it with provolone & pepper jack grilled

cheese (try a little Dijon with the cheese for a flavor pop!) on sourdough or kalamata olive

 bread with an arugula, endive & radicchio salad on the side …recipes below! 

Dipping those grilled cheese sticks in this soup is so yummy!!   It is definitely a favorite

 around my home for a rainy day or any time! 


1/3 cup butter

¼ cup extra virgin olive oil

1 ½ cups chopped onions

¼ cup minced garlic

2 lbs riced cauliflower (frozen is ok)

4  28 oz cans fire roasted diced tomatoes

1/2 cup chicken broth paste (such as Better than Bouillon)

¼ cup vegetable broth paste (such as Better than Bouillon)

1 cup water (I use it to swish out the cans for the extra bits of tomato)

1 teaspoon red pepper flakes or more if you desire

salt & black pepper to taste

4-6 sprigs of fresh thyme & rosemary tied together with string in a bouquet garni

Melt butter & olive oil in a large pot over medium high heat. 

Add onions, minced garlic and cauliflower and stir until slightly softened, about 10minutes.  Add roasted tomatoes, chicken& vegetable broth paste, red pepper flakes, salt & pepper.  

Use an immersion blender andblend until the soup is thick & smooth.  Add the rosemary & thyme bouquet garni.  Bring to a boil and then reduce the heat and simmer for 25 minutes. 

Remove the bouquet garni, taste soup for seasoning.  Serve with a drizzle of extra virgin olive oil and fresh thyme or rosemary.


Here is a lunch or dinner menu featuring my  Roasted Tomato Cauliflower Soup!

Grilled Cheese Sandwich Sticks

Provolone Cheese

Pepper Jack Cheese

Dijon Mustard

Sourdough Sliced Bread or Kalamata Olive Bread

Butter (room temp)

Spread Dijon on one side of bread, add 1 layer of provolone & top with pepper jack, coveringnear the edge, top with another slice of bread.  Butter one side and place in pan butter side down.  Once in panbutter the top.  Once the sandwich is golden on both sides, remove from  pan and let set for 3-5 minutes, then cut in sticks & serve.

Radicchio, Endive & Arugula Salad


Radicchio, sliced

4 Endive, sliced

Place all in a bowl and drizzle with extra virgin olive oil, half of a fresh lemon squeezed overit, garlic salt & pepper to taste.  Toss & taste for seasoning & serve!


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