Fresh kale, roasted tomatoes, and cauliflower rice combine to create this delicious roasted Riced Cauliflower and Tomato Soup with Kale Recipe.
Roasting the cauliflower and tomatoes before adding them to this Tomato Soup Recipe Cauliflower Rice and Kale gives it a deeper rich flavor that you won’t be able to resist. Low-carb soups can have a wonderful flavor and this soup warms you and fills you up without adding lots of calories or carbs. Make up a double batch and have it ready for lunches and dinners this week.
Instead of the typical red tomato soup that you are used to this is more of a vegetable soup that includes roasted tomatoes. It allows you to enjoy the flavor of the tomatoes while also providing you with a filling and colorful bowl of vegetables. It is seasoned with basil and topped with parmesan cheese. If you prefer a vegan dish, then leave off the cheese.
This recipe uses cauliflower rice instead of traditional rice. It is a low-carb alternative to traditional rice, but even better it keeps better when stored in the refrigerator. The cauliflower rice will not absorb the broth as traditional rice will. You can use pre-riced cauliflower from the produce section of your store or you can buy a head of cauliflower and rice it yourself. Here are 4 ways to rice cauliflower.
Roasted Tomato Soup Recipe with Cauliflower Rice and Kale
This recipe makes 4 servings. It can be doubled or tripled if you wish.
Ingredients:
- 1 tablespoon olive oil
- 3 cups cauliflower rice
- 2 vine-ripe tomatoes, sliced
- 1 cup chopped kale
- 1/8 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
Instructions:
- Preheat oven to 350 degrees.
- Brush olive oil onto the baking sheet.
- Roast cauliflower rice and tomato slices on the baking sheet for 20 minutes, stirring halfway through.
- After the roasting time is completed, add all ingredients including roasted vegetables to a stockpot. Cook over medium heat for 20 minutes, reducing to a simmer once soup comes to a low boil.
Serve while warm or store in the refrigerator for up to 5 days.
Printable Recipe for Roasted Tomato Soup with Cauliflower Rice and Kale
- 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
- Preheat oven to 350 degrees.
- Brush olive oil onto a baking sheet.
- Roast cauliflower rice and tomato slices on the baking sheet for 20 minutes, stirring halfway through.
- After the roasting time has completed, add all ingredients including roasted vegetables to a stockpot.
- Cook over medium heat for 20 minutes, reducing to a simmer once soup comes to a low boil.
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