Description
A warm and comforting roasted tomato soup blended with caramelized cauliflower and spiced chickpeas. The result is a rich, flavorful soup with warming spices and a creamy texture.
Ingredients
- 1/2 large head cauliflower (about 3 cups), cut into florets
- 2 lbs tomatoes (about 6 large), sliced lengthwise
- 1/2 medium yellow onion (about 1.5 cups), roughly chopped
- 4 cloves garlic, smashed and peeled
- 2 tbsp olive oil
- 1/2 tsp sea salt, divided
- Black pepper, to taste
- 1 can (540 ml) chickpeas, rinsed and drained
- 1 cup milk of choice, unsweetened and unflavored
- 900 ml low sodium vegetable broth
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili flakes (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Add the cauliflower florets, sliced tomatoes, onion, and garlic to the baking sheet. Drizzle with 2 tbsp olive oil, 1/4 tsp sea salt, and black pepper. Toss well to coat and roast for 40 minutes.
- While the vegetables roast, heat 1 tbsp olive oil in a pan over medium heat. Add cumin seeds, cinnamon, turmeric, ground cumin, paprika, chili flakes, and chickpeas. Cook until fragrant, about 7–10 minutes. Remove from heat and set aside.
- Transfer the roasted vegetables to a blender. Add the cooked chickpeas and vegetable broth, then blend until smooth.
- Pour the blended soup into a large pot over medium heat. Stir in the milk, remaining 1/4 tsp salt, and additional black pepper if desired. Bring to a gentle simmer and cook for 10–15 minutes.
- Taste and adjust spices if needed. Serve warm.
Notes
- Use any unsweetened plant-based milk such as almond, oat, or soy for a fully vegan soup.
- If you prefer a chunkier soup, blend only part of the mixture and leave some vegetables whole.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 2 months.
- Serve with crusty bread or a drizzle of olive oil on top.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
