It's no secret that I'm not a big fan of salads. I generally think lettuce is a waste of space and I gravitate towards salads with fried chicken, bacon, and massive amounts of cheese. My philosophy is that it may not necessarily be healthy, but it's less unhealthy than if there weren't any vegetables at all!
That said, I do get a little concerned about scurvy every once in a while so will try to infuse more vegetables into my diet while avoiding the dreaded salad at all costs. I'm not above blending up vegetables and sneaking them into other things, like a pasta sauce or my smoothies. I am fully aware that this is a trick usually reserved for parents trying to trick children into eating healthy foods, but hey, whatever works!
This soup is the outcome of one of those attempts. I was making a concerted effort to eat more healthfully, but I couldn't bring myself to just have a salad or steamed vegetables for every meal. How boring! Instead, I roasted up a bunch of vegetables I like, simmered them with some chicken broth and aromatics, blended it all together, and voila! Veggies without having to eat a salad! I love this soup because the flavors are subtle but you still can just barely pick out each vegetable without being overpowered by any one. The cauliflower makes it creamy without needing to add any dairy, and it's a light enough soup you can eat it through the spring and summer. TLDR: Much health, very good.
Roasted Tomato & Cauliflower Soup
Serves 4 as a main or 6 as a side
- 2 lb ripe tomatoes
- 1 head cauliflower, roughly chopped
- 2 bell peppers, seeded and chopped
- 1 white or yellow onion, peeled and diced
- 1 tablespoon garlic, minced
- 1 tablespoon crushed red pepper flakes
- 4 cups chicken broth (I used low-sodium bouillon)
- 4 tablespoons olive oil
- salt and pepper to taste
Preheat oven to 400. Arrange tomatoes, cauliflower, and bell peppers on baking sheet and drizzle with 2 tablespoons olive oil. Roast for 15 to 20 minutes or until browned.
Sautee garlic, crushed red pepper flakes, and onion over medium heat in 2 tablespoons of olive oil. Add 4 cups of chicken broth and roasted vegetables. Let simmer for at least 20 minutes. Blend soup to desired consistency using either an immersion blender or a stand blender. If you happened to lose the attachment to your immersion blender in your huge kitchen like I did (hahaha but seriously, how did that happen), pour the soup into the stand blender in batches - the soup will expand, so don't fill it up more than halfway for each batch. Add salt and pepper to taste and serve!