Cauliflower and Tomato Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits at a lower cost.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is fresher and more flavorful.

To a large Dutch oven over medium heat, add the olive oil.

When the oil is hot, add the onion, carrot, and celery. Cook until the vegetables begin to soften, about 5 minutes.

Clear a space in the pan and add the tomato paste. Cook and stir the tomato paste in that spot until it is toasted and darkens a shade or two, about 2 to 3 minutes.

Add 5 quarts cold water, the bay leaves, thyme, crushed red pepper, and salt. Bring to a boil, and simmer rapidly, uncovered, until vegetables are tender, about 30 minutes.

Add the cauliflower, cover, and cook until the cauliflower is very tender, about 30 minutes.

Add the rice. Uncover and simmer rapidly until the soup is thickened and the rice is just tender, about 15 minutes.

Remove bay leaves. Add the parsley, and serve soup with a drizzle of olive oil and a sprinkle of grated cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens