Roasted Riced Cauliflower and Tomato Soup with Kale Recipe
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon olive oil
  • 3 cups cauliflower rice
  • 2 vine-ripe tomatoes, sliced
  • 1 cup chopped kale
  • ⅛ cup fresh basil, coarsely chopped
  • ¼ cup shredded Parmesan cheese
  • 4 cups vegetable stock
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  1. Preheat oven to 350 degrees.
  2. Brush olive oil onto a baking sheet.
  3. Roast cauliflower rice and tomato slices on the baking sheet for 20 minutes, stirring halfway through.
  4. After the roasting time has completed, add all ingredients including roasted vegetables to a stockpot.
  5. Cook over medium heat for 20 minutes, reducing to a simmer once soup comes to a low boil.
Recipe by Premeditated Leftovers™ at