Roasted Tomato & Cauliflower Soup

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This soup is warming and comforting and packed with vitamins, minerals, and antioxidants that support overall health. Seasonal ingredients add an extra boost, making this soup nourishing as well as delicious! Also, it's super easy to make!

Cooler days are upon us, and with them comes the perfect time for hearty, nourishing soups! This recipe is one of my favourites for this time of year, especially as tomatoes and cauliflower are still in season here in southern Portugal. These two vegetables, along with garlic, make up the main ingredients of this flavourful, nutrient-dense soup.

Tomatoes are rich in vitamin C and lycopene, a powerful antioxidant that supports heart health. Cauliflower brings an impressive dose of vitamin K, which promotes bone health, and B vitamins, which aid energy metabolism. Carrots and peppers add a pop of natural sweetness as well as vitamins. Carrots are rich in beta-carotene (which converts to vitamin A in the body), essential for eye health and immune function, and yellow bell peppers in vitamins C, A and B6. Finally, garlic offers manganese and vitamin B6 and is known for its immune-boosting properties, which is ideal for cooler weather. In addition, garlic and onion contain inulin, FOS (fructooligosaccharides), and allicin (garlic), which help stimulate the growth of probiotics or the good gut bacteria that play an essential role in digestion, immunity, and gut health, and with it, overall health. And, of course, it’s rich in fibre, supporting healthy digestion and leaving you feeling satisfied and nourished. Serve with a slice of sourdough bread, and you will have a satisfying and nutritious dinner.

Roasted Tomato & Cauliflower Soup

PREP TIME: 50 MIN
Serves 4

Ingredients

  • 500 g ripe tomatoes

  • 1 small or 1/2 large cauliflower

  • 1 purple onion

  • 1 garlic bulb

  • 1 bell pepper (red or yellow)

  • 1 carrot

  • 1 celery stick

  • salt, pepper, smoked paprika

  • hot water

  • olive oil

Method

  • Preheat the oven to 220C. 

  • Cut the tomatoes, peppers, and half of the onion into wedges, the cauliflower into florets, and the carrot and celery into slices. Dice the remaining half of the onion. Cut the top of the garlic bulb.

  • Place the tomatoes, cauliflower, pepper, onion wedges, and garlic bulb on a baking sheet. Drizzle with olive oil, then season with salt, pepper, and smoked paprika. Don’t overdo the seasoning—you can adjust it later. Place the tray in the oven and roast until golden, about 25–30 minutes.

  • While the veggies are roasting, warm some oil in a larger pan and sauté the diced onion over low heat for about 5 minutes. Add the celery and sliced carrot, sauté for a few more minutes, then cover with hot water. Add a bit of salt and pepper, and let it simmer on low heat until the roasted veggies are done.

  • Add the roasted veggies to the pan, top with water and let it boil for another 5 minutes. Squeeze out the garlic from the roasted bulb and blend everything together.

  • Taste and add more seasoning if needed.

Enjoy!