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Creamy Tomato Soup with Cauliflower Recipe

Creamy Tomato Soup with Cauliflower

A smooth, comforting tomato soup made creamy with tender cauliflower and heavy cream. It is a simple dinner for 4–6 people and pairs beautifully with crusty bread, grilled cheese, or garlic toast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive oil
  • 1 medium Yellow onion, diced
  • 3 cloves Garlic, minced
  • 1 large head, about 2 pounds Cauliflower, cut into small florets
  • 1 28-ounce can Whole or crushed tomatoes, preferably fire-roasted
  • 4 cups Vegetable or chicken broth
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Seasoning
  • 1/2 teaspoon Dried basil or Italian seasoning
Finishing Ingredients
  • 1/2 cup Heavy cream
  • 2 tablespoons Fresh basil or parsley, chopped

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Avoid browning the garlic so its flavor stays mellow and sweet.
  3. Add the cauliflower florets, tomatoes, broth, kosher salt, black pepper, and dried basil or Italian seasoning. Stir well and bring the mixture to a boil.
  4. Reduce the heat, partially cover the pot, and simmer for 20–25 minutes. Continue cooking until the cauliflower is completely tender and can be easily pierced with a fork.
  5. Blend the soup with an immersion blender until smooth. If using a countertop blender, work in batches, leave the vent open to release steam, and hold a folded kitchen towel over the lid.
  6. Stir in the heavy cream and warm gently for 2–3 minutes. Do not boil the soup after adding the cream.
  7. Taste and adjust the salt and pepper. Ladle into bowls and garnish with chopped fresh basil or parsley before serving.

Notes

For a dairy-free soup, replace the heavy cream with unsweetened canned coconut milk. Vegetable broth keeps the recipe vegetarian, while chicken broth gives it a fuller savory flavor. Store cooled soup in the refrigerator and reheat gently without boiling.