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You are here: Home / Recipes and Cooking Tips / Roasted Tomato Soup Recipe with Cauliflower Rice

Roasted Tomato Soup Recipe with Cauliflower Rice

May 28, 2019 by Alea Milham Leave a Comment

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Fresh kale, roasted tomatoes, and cauliflower rice combine to create this delicious roasted  Riced Cauliflower and Tomato Soup with Kale Recipe.

Roasted Tomato Soup Recipe with Basil, Kale, and Cauliflower Rice

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:

  1. Preheat oven to 350 degrees.
  2. Brush olive oil onto the baking sheet.
  3. Roast cauliflower rice and tomato slices on the baking sheet for 20 minutes, stirring halfway through.roasted tomatoes on pan
  4. 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.Roasted Riced Cauliflower and Tomato Soup with Kale Recipe in pan

Serve while warm or store in the refrigerator for up to 5 days.

roasted riced cauliflower and kale soup

Printable Recipe for Roasted Tomato Soup with Cauliflower Rice and Kale 

Roasted Riced Cauliflower and Tomato Soup with Kale Recipe
 
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Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Author: Alea
Recipe type: Soup
Serves: 4
Ingredients
  • 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
Directions
  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.
3.5.3251

Roasted Tomato Soup Recipe with Basil, cauliflower rice, and kale in a blue bowl.

More Low Carb Soup Recipes

Vegetable Garden Minestrone Soup

Ginger Pumpkin Soup

Cabbage Roll Soup with Turkey

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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