2 ratings

Tomato Cauliflower Soup

Classic tomato soup gets an upgrade
Tomato Cauliflower Soup recipe - The Daily Meal
Lori Edmonds/submitted photo (HANDOUT)

Feel like a kid again by dunking a grilled cheese into a big bowl of creamy tomato soup. This adult version uses cruciferous cauliflower and Greek yogurt to create a healthier soup, and a Parmesan cheese garnish adds a comforting touch.

This recipe is by Lori Edmonds of Reisterstown, Maryland, and was originally published in the Carroll County Times.

Ready in
35 m
10 m
(prepare time)
25 m
(cook time)
Calories Per Serving


  • 2 Tablespoons olive oil
  • 1/2 sweet onion, diced
  • 1 Tablespoon minced garlic
  • 2 Tablespoons roasted red peppers, chopped
  • 1/2 head of cauliflower cut into small pieces (or 1 small bag of frozen cauliflower)
  • 32 Ounces chicken broth
  • 2 (14-ounce) cans diced tomatoes
  • 2 Tablespoons fresh basil, chopped
  • 1 small individual cup of nonfat Greek yogurt
  • Salt and pepper to taste
  • Parmesan or Asiago cheese, for garnish


Step 1: In a large Dutch oven, on medium high heat, add 2 tablespoons olive oil and 1/2 a sweet onion (diced). Saute the onions until they become soft.

Step 2: Add 1 tablespoon minced garlic, 2 tablespoons chopped roasted red peppers and 1/2 a head of cauliflower cut into small pieces (or 1 small bag of frozen cauliflower). Continue to saute until the cauliflower is soft.

Step 3: Add 32 ounces chicken broth, 2 (14-ounce) cans diced tomatoes and 2 tablespoons chopped fresh basil. Allow the soup to come to a simmer.

Step 4: Blend the soup with an immersion blender, or in batches in a regular blender.

Step 5: Return soup to heat until simmering, then add 1 small individual cup of nonfat Greek yogurt. Continue to stir and simmer for 10 minutes. Season with salt and pepper to taste and serve with Parmesan or Asiago cheese on top.