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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Cauliflower tomato soup Recipe

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This recipe for Roasted Cauliflower tomato soup is from The Monemi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb cauliflower floret
1 1/2 t olive oil
1/4 t sea salt
pinch of pepper
2 c vegetable broth
1 c diced white onion
1 can (14.5 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1 can ( 15 oz) chickpeas rinsed and drained
2 c swiss chard loosely packed and chopped
1 t italian seasoning
1/4 t crushed red pepper flakes
salt and pepper to tase
Directions:
Directions:
Preheat over to 375 and prep baking sheet with parchment paper

Toss Cauliflower together with olive oil, salt, pepper.
Spread on baking sheet and roast for 30 minutes. Stir half way through

warm 1/4 c vegetable broth over medium heat. when hot add onions and sauté until translucent about 3 - 5 minutes. Add remainder of broth, tomato sauce, diced tomato and chickpeas.
Bring to a boil then lower to simmer. add swiss chard, italian seasoning and red pepper to soup. Carefully add cauliflower, stirring slowly.

Cover pot for 5 minutes. season with needed salt and pepper.
Number Of Servings:
Number Of Servings:
4

 

 

 

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