Creamy Tomato-Cauliflower Soup
A velvety, low-carb soup made with roasted tomatoes and cauliflower, thickened with heavy cream. This mediterranean-inspired keto (low-carb) ready in about 35 minutes pairs cauliflower, tomatoes, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, chopped florets cauliflower
- 2 medium, chopped tomatoes
- 1 tsp avocado oil
- 1/2 cup heavy cream
- 1 clove, minced garlic
- 1/4 tsp dried basil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss cauliflower florets and chopped tomatoes with 1 tsp avocado oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
- Step 2: Transfer roasted vegetables to a blender. Add minced garlic, dried basil, and 1/4 cup water. Blend until completely smooth, scraping down sides as needed.
- Step 3: Return soup to a saucepan and heat over medium-low heat for 5 minutes, stirring constantly. Stir in 1/2 cup heavy cream and simmer gently for 3 more minutes until warmed through but not boiling.
- Step 4: Season with additional salt and pepper to taste. Serve hot with a sprinkle of fresh basil if desired.
Frequently asked questions
How long does Creamy Tomato-Cauliflower Soup take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Tomato-Cauliflower Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower from drying out.
Can I substitute ingredients in Creamy Tomato-Cauliflower Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Tomato-Cauliflower Soup for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Tomato-Cauliflower Soup low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely delicious! The Mediterranean twist with herbs makes it stand out. Will make again.
- ★★★★★
This soup is a perfect keto meal! The cauliflower gives it a creamy texture without the carbs.
- ★★★★★
Made this for my family and they loved it. It's so rich and flavorful, and the keto-friendly makes it guilt-free.
