Comforting Roasted Garlic Cauliflower And Tomato Soup Delight

This Roasted Garlic Cauliflower And Tomato Soup is a warm, vegan dish packed with earthy flavors and topped with crispy quinoa.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Cooling Time 5

Total Time 1 20

Servings: 4 bowls

Course: Dinner

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

1 head Cauliflower Chopped into florets
2 heads Garlic Cut in half for roasting
4 cups Fresh tomatoes Diced; canned can be used as a substitute
3-4 cups Vegetable broth Use water for lighter taste
2 tablespoons Olive oil For roasting

For Serving

1 cup Quinoa Cooked and fluffed
to taste Fresh herbs Basil or parsley for garnish

Equipment

Oven
baking sheet
mixing bowl
large pot
immersion blender

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
Chop the cauliflower and garlic, then toss them with olive oil, salt, and pepper in a mixing bowl.
Spread the vegetables on the baking sheet and roast in the oven for 25-30 minutes until tender and golden.
Combine the roasted vegetables in a large pot with fresh diced tomatoes and vegetable broth.
Simmer the mixture over medium heat for 15-20 minutes.
Blend the soup until smooth using an immersion blender.
Cook the quinoa according to package instructions and fluff with a fork.
Serve the soup hot, topped with quinoa and fresh herbs.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 1000IUVitamin C: 60mgCalcium: 70mgIron: 2mg

Notes

Ensure the cauliflower is nicely caramelized for a deeper flavor. Store leftover soup separately from quinoa to maintain crunch.

Tried this recipe?

Let us know how it was!