Roasted Cauliflower Tomato Soup

A perfect soup for transitioning from summer to fall, featuring cauliflower, tomatoes, and white beans.

By @gatherednutrition

Original recipe source

Cook time: 70 minutes

Servings: 6

Ingredients

• 1.5 lb cauliflower
• 1.5 lb tomatoes
• 1 yellow onion
• 6 cloves garlic
• 3 tbsp olive oil
• 1 to taste salt
• 1 to taste pepper
• 4 cups low sodium bone broth
• 28 oz whole peeled tomatoes and their juices
• 15 oz white beans
• 1 tsp Italian seasonings
• 1 to taste red pepper flakes
• 1 cup heavy cream
• 1 juice of lemon

Instructions

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Add the cauliflower florets, sliced tomatoes, onion, and garlic to the pan. Drizzle with 3 tbsp of olive oil, sea salt, and black pepper. Toss everything until well combined, add an extra drizzle of olive oil on top, and roast for 40 minutes.
3. When veggies have about 10 minutes left in the oven, add your broth, tomatoes, drained beans, salt, pepper, and seasonings to a large pot over medium heat. When veggies are done, add them to the same pot and use an immersion blender to blend into a creamy soup (alternatively, blend everything in batches in a regular blender).
4. Bring to a simmer for 10-15 minutes, then stir in your cream and lemon juice. Taste and adjust seasonings as needed.