Everyone loves a good tomato soup, but add in cauliflower and sweet carrots and you get something truly special. I made this creamy tomato cauliflower soup for my family, and it was a big hit! Everyone loved it so much, they kept asking for more. I was even worried I might not have enough because everyone wanted extra helpings. If you want a tasty soup that’s sure to be a favorite at your table, keep reading for the recipe.
Making soups with vegetables is a great idea. Vegetables like tomatoes, cauliflower, and carrots are packed with vitamins and nutrients. Tomatoes add a juicy flavor, cauliflower gives a creamy texture, and carrots bring a touch of sweetness. These veggies not only make the soup tasty but also keep you healthy. It’s a delicious way to get more veggies into your diet.
But first, watch this video with the recipe for creamy tomato cauliflower soup and see how easy it is to make:
♥ Nourish Your Soul with Creamy Tomato Cauliflower Goodness ♥
The ingredients you need to make your soup
Broth/Stock (low sodium): This serves as the base of your soup, providing depth and rich flavor. Opting for a low-sodium version allows you to control the salt content, ensuring a healthier meal.
Cauliflower: This vegetable not only gives a creamy texture when blended but also brings a subtle nuttiness to the soup. It’s a great source of vitamins and fiber, adding nutritional value.
Carrots: Carrots impart a natural sweetness, balancing the tangy tomatoes. They’re packed with beta-carotene, promoting healthy eyesight.
Red Onion (or your favorite variety): Onions provide a foundational aromatic base. They offer a certain sharpness, which mellows out during cooking, resulting in a sweet undertone.
Canned Tomatoes (finely chopped, recommended brand: Mutti): These bring the characteristic tomatoey tang and vibrant color to the soup. Using a trusted brand ensures a fresh-tasting result.
Butter and Olive Oil: Starting the cooking with these fats helps in sautéing the vegetables, enhancing their flavors while introducing a rich mouthfeel.
Tomato Paste: This concentrates the tomato flavor, adding depth and intensity. It can be a bit acidic, so the addition of sugar helps balance it out.
Dried Herbs (like oregano, basil, Italian herbs): These elevate the soup’s aroma and incorporate the classic Mediterranean touch to the flavors.
Flour (All-Purpose/Plain Flour) : A little flour can help thicken the soup, ensuring a creamy and consistent texture.
Sugar: This is used to neutralize the tartness from the tomato paste, achieving a balanced flavor profile.
Cream: Adds a velvety finish, making the soup even more luxurious and indulgent.
Parmesan Cheese: A sprinkle of this aged cheese on top introduces a salty and umami punch, enhancing the overall taste.
Chopped Parsley: Fresh parsley provides a burst of color and freshness, contrasting the rich and creamy texture of the soup.
Sweet Paprika Powder: This adds a hint of smokiness and a gentle heat, enlivening the soup’s flavor palette.
Pepper and Salt: Essential seasonings to adjust and perfect the soup’s taste according to one’s preference.
These ingredients collectively work together to craft a soup that’s not just delicious but also nutritionally rich. The vegetables add essential vitamins and minerals, making it both a tasty and wholesome choice.
STEP-BY-STEP INSTRUCTIONS
STEP 1.
Chop the carrot and onion into small pieces. The smaller the vegetable pieces, the better. Also cut the cauliflower head into smaller pieces – the size of these pieces is up to you.
STEP 2
In a pot, melt the butter and add a little olive oil or vegetable oil. When the butter has melted, throw in the finely chopped onion and carrot and sauté all the vegetables for about 5 minutes, stirring occasionally. In the meantime, add dried herbs and mix. After those 5 minutes, add tomato paste, mix it with the vegetables, and sauté everything for another minute – by frying the tomato paste briefly, we get rid of some of that acidic taste.
STEP 3
After that time, sprinkle the vegetables with flour, mix well, and keep on the heat for about 1 minute. Then add canned tomatoes as well as salt and sugar. When the tomatoes come to a boil, carefully pour in the broth/stock.
STEP 4
Once the broth starts boiling, lower the heat and add the chopped cauliflower. Simmer the soup on low heat for another 15 – 20 minutes until the cauliflower is soft enough. Near the end of this time, add sweet paprika powder. You can also add some hot paprika powder. Stir everything, and then pour in the cream (the cream should be at room temperature), mix well and cook for another minute. Finally, season with some pepper to taste. Taste the soup and check if it needs more salt. At the very end, add grated Parmesan or Grana Padano cheese and finely chopped parsley. Stir everything once more. Adding cheese is optional, but it will give the soup an even more distinctive flavor.
Creamy tomato cauliflower soup. Printable recipe.
Creamy tomato cauliflower soup!
Ingredients
- 6 cups/ 1.5 liters chicken/veg broth you can replace with stock
- 1 medium head cauliflower
- 28 oz/800 g canned crushed tomatoes I recommend the Mutti brand.
- 1 medium red onion you can substitute with another favorite variety of onion
- 4 medium carrots
- 1 cup cream heavy /thickened
- 4 tbsp butter
- 2 tbsp olive oil or vegetable oil
- 4 tsp tomato paste
- 1 tsp dried oregano
- 1 tsp Italian seasoning Italian herbs
- 1 tsp sweet paprika powder
- 4 tbsp flour (all-purpose flour / plain flour)
- 1 tsp sugar you can use a little bit more
- salt and pepper to taste
- 1 cup / ~`100 g grated Parmesan you can replace it with Grana Padano, Pecorino Romano
- parsley about 2 tablespoons finely chopped
Instructions
- Chop the carrot and onion into small pieces. The smaller the vegetable pieces, the better. Also cut the cauliflower head into smaller pieces – the size of these pieces is up to you.
- In a pot, melt the butter and add a little olive oil or vegetable oil. When the butter has melted, throw in the finely chopped onion and carrot and sauté all the vegetables for about 5 minutes, stirring occasionally. In the meantime, add dried herbs and mix. After those 5 minutes, add tomato paste, mix it with the vegetables, and sauté everything for another minute – by frying the concentrate briefly, we get rid of some of that acidic taste.
- After that time, sprinkle the vegetables with flour, mix well, and keep on the heat for about 1 minute. Then add canned tomatoes as well as salt and sugar. When the tomatoes come to a boil, carefully pour in the broth/stock.
- Once the broth starts boiling, lower the heat and add the chopped cauliflower. Simmer the soup on low heat for another 15 – 20 minutes until the cauliflower is soft enough. Near the end of this time, add sweet paprika powder. You can also add some hot paprika powder. Stir everything, and then pour in the cream (the cream should be at room temperature), mix well and cook for another minute. Finally, season with some pepper to taste. Taste the soup and check if it needs more salt. At the very end, add grated Parmesan or Grana Padano cheese and finely chopped parsley. Stir everything once more. Adding cheese is optional, but it will give the soup an even more distinctive flavor.
