Roasted Tomato-Cauliflower Soup with Coconut Milk
Creamy, savory soup made with roasted vegetables and coconut milk—ideal for gentle digestion after a Whole30 transition. This mediterranean-inspired whole30 ready in about 40 minutes pairs cauliflower, cherry tomatoes, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
- 2 cups, chopped cauliflower
- 1.5 cups cherry tomatoes
- 1 cup coconut milk
- 1/4 cup, diced onion
- 1 clove, minced garlic
- 1/2 tsp sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups chopped cauliflower and 1.5 cups cherry tomatoes with 1/4 cup diced onion and 1 minced garlic clove on a baking sheet. Drizzle with 1 tsp olive oil, season with 1/2 tsp sea salt, and roast for 20 minutes until vegetables are tender and slightly caramelized.
- Step 2: Transfer roasted vegetables to a blender. Add 1 cup coconut milk and blend until completely smooth, scraping down sides as needed.
- Step 3: Return soup to a pot and heat over low heat for 5 minutes until warmed through. Taste and adjust salt if needed. Serve hot with a sprinkle of fresh parsley.
Frequently asked questions
How long does Roasted Tomato-Cauliflower Soup with Coconut Milk take to make?
Total time is about 40 minutes (15 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 Roasted Tomato-Cauliflower Soup with Coconut Milk?
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 Roasted Tomato-Cauliflower Soup with Coconut Milk?
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 Roasted Tomato-Cauliflower Soup with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Roasted Tomato-Cauliflower Soup with Coconut Milk?
Mediterranean whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This soup is a game-changer! The roasted tomatoes and cauliflower with coconut milk create such a rich, creamy texture without dairy. Made it for my Whole30 family dinner and they loved it.
- ★★★★★
Perfect for a cold evening. The Mediterranean flavors shine through. I added a pinch of smoked paprika for extra depth and it was amazing.
- ★★★★★
So simple and delicious! The coconut milk gives it that extra richness without overpowering. My kids actually asked for seconds on this one.
