Roasted Cauliflower Tomato Soup
Danalaila
September 28, 2016
super easy
Ingredients
- 1 head cauliflower cut into small florets
- 1 28 oz can San Marzano crushed tomatoes with basil
- 3 cups low sodium chicken broth
- 1 large shallot chopped
- 2 cloves garlic chopped
- 1/4 cup fresh basil
- 3/4 - 1 cup greek yogurt add as much as you like to taste
- 1/3 cup Parmesan cheese
- 3 tbsp extra virgin olive oil
- 1 tbsp light butter
- salt and pepper
Servings:
Units:
Instructions
- On a baking sheet add the cauliflower, olive oil and some salt and pepper and toss all around to coat and then roast at 400 degrees for about 20 minutes until fork tender.
- Next, in a pot add the butter, shallots, garlic and a pinch of salt and cook about 4 minutes and until the shallots are translucent. Then add in the crushed tomatoes, chicken stock and some more salty and pepper and cook a few minutes stirring to combine.
- Then transfer the roasted cauliflower to the to pot and mix everything to combine. Let this mixture cook another 5 minutes and then add in the fresh basil, greek yogurt, cheese and mix until everything combines and turn off the heat.
- Last, using a hand held immersion blender pulse the soup until smooth ( if you don't have one of these you can transfer this to a blender ) and serve! I love to top this soup with more cheese and fresh basil and it is so delicious. :)
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