top of page

Simply Creamy Roasted Tomato & Cauliflower Soup

Screenshot 2022-11-01 10.32.35 AM.png


5-6 cups of tomatoes cut into halves or quarters depending on the size

1/2 a cauliflower cut into large chunks 

1 garlic bulb 

1 tsp dried thyme 

1 tsp dried basil (or a handful fresh chopped)

1 tsp sea salt 

1 tsp onion powder 

2-3 tbsp olive oil

1 cup unsweetened plant milk

1/2 package of firm tofu, cubed (optional)


1. Preheat your oven to 350F.

2. Spread the tomatoes and cauliflower on a baking sheet 

3. Set whole garlic bulb on sheet. 

4. Sprinkle spices evenly over ingredients.

5. Drizzle the olive oil evenly over ingredients. 

6. Bake in over for 45-60 minutes making sure cauliflower is soft. 

7. Take out of oven and let cool for 10-15 minutes. 

8. Pour everything except the garlic into the blender.

9. Add the plant milk to the blender. 

10.  Add the tofu if you want it extra thick and creamy as well as added protein.

11. Peel the garlic cloves out of there skin and add to the blender. 

12. Blend everything up until smooth. Adding more plant milk if it is too thick. 

This recipe keep well for a few days in the fridge. Which makes it a great choice for meal prep. 

bottom of page