Roasted Tomato Soup Recipe with Cauliflower and Kale
Oven roasted tomatoes and cauliflower rice give this Tomato Soup recipe with cauliflower, kale, and fresh basil a richer flavor without adding carbs.
Servings: 4
Calories: 117kcal
Ingredients
- 1 tablespoon olive oil
- 3 cups cauliflower rice
- 2 vine-ripe tomatoes sliced
- 4 cups vegetable broth
- 1 cup chopped kale
- ¼ cup shredded Parmesan cheese
- 2 tablespoons fresh basil coarsely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- 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 the roasted tomatoes and cauliflower to a stockpot. Add the vegetable broth, kale, parmesan cheese, basil, garlic powder, onion powder, salt, and pepper.
- Cook over medium heat for 20 minutes, reducing to a simmer once the soup comes to a low boil.
Nutrition
Calories: 117kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 1383mg | Potassium: 555mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1646IU | Vitamin C: 71mg | Calcium: 107mg | Iron: 1mg