Easy Roasted Tomato Soup with Roasted Cauliflower + Broccoli is a satisfying bowl full of vegetables that will fill you up and have you asking for seconds! Full of naturally developed flavor and topped with a garlic almond meal crumble, it’s amazingly Vegan and Gluten-Free.
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I’m doing a made up “cleanse” that I decided I needed. It’s not really a diet because I’m only going to stick to it strictly for a short time – one maybe two weeks- but I really like the way it’s making my body feel, so I may lengthen it to a month.
Last year, 2016, was a really fantastic year for me as far as my exercise and eating lifestyle went. I had decided it would be my healthiest year ever, and it was. I did an intense workout 5-6 days a week, and I did multiple strict diets that matched the different programs I was using. There were months of no alcohol, no dairy, no sugar, etc. I got back to my pre-kids weight and I just felt better about my body than I ever had before.
This year, though, it’s been a lot tougher to stick to that lifestyle. Because, let’s be totally honest, being really really healthy is a COMMITTED LIFESTYLE. And like any commitment, it takes a lot of time and energy to maintain. The beginning of this year was just all around hard and I felt overwhelmed and over it all. So, I took a break from a lot of stuff I was doing and I kind of fell off the healthy train I was on.
Honestly, I think I eat better than the average person even when I’m not being what I consider a “healthy eater”. I still make 90% of my food from scratch, I don’t use a lot of processed ingredients, I never drink soda or sugary drinks, and I very very rarely eat fast food. But I know I can do better for my body and my health than what I have been doing. I’ve been giving like 70%, and I know I’m capable of 100%. I feel better when I give 100% to my exercise and diet, so that’s where I want to be. “Pretty good” is not good enough for me when it comes to my health.
Soooo, what I’m doing now is a reset of my cravings and body my eating only fruits, vegetables and beans. Whole foods that are filled with all of the vitamins and nutrients my body needs. I eat them raw and cooked, and I allow myself to have a small amount of coconut oil for cooking purposes and, of course, salt, pepper and spices.
This Roasted Tomato Soup with Roasted Cauliflower + Broccoli is one of the things I made for dinner this week, and my whole family ate it. It’s SUPER easy, really delicious and really good for you.
You start with a big ole’ pan full of tomatoes and carrots, an onion and a couple garlic cloves with their skins still on.
Roast that sucker for a while to let the natural sugar caramelize and the amazing flavors that exist inside these fruits and vegetables come alive, then blend it all up, heat and enjoy! It really could not be easier to make this roasted tomato soup.
You could definitely use a hand held blender for this which would make it a lot easier, but I blended my soup in two batches using my Vitamix blender. I think soup just doesn’t get as smooth with a hand held blender (also known as an immersion blender) as it does with a real blender. I LOVE my Vitamix and use it for smoothies, protein shakes, soups, sauces… I don’t know what I did without it.
Since this was going to be my main meal with no bread or grilled cheese or anything of the like on the side, I wanted to make it a little more substantial.
My little sister is a vegan and has been one for a long time. She makes tomato soup and then puts roasted broccoli in it. It’s so good! I decided to take a page out of her book and do that, but I added cauliflower too because 1) my youngest daughter likes it and 2) I LOVE it.
I always put carrots in my tomato soup because WHY NOT. They add another sweet, yummy flavor, the color is pretty, and they are also so so good for you.
So, guys, in this Easy Roasted Tomato Soup you have a giant bowl full of vegetables (tomatoes are a fruit, but you know) that satisfies like a meal. No one in your family is going to complain if you put this in front of them. Plus, it’s all so easy to put in the fridge and reheat whenever you want that you could make it on Sunday and have it for an easy dinner on Monday or Tuesday.
I put some basil in it because that just made sense. The garlic almond meal crumble for the top is a little extra bit of flavor and texture contrast that is really nice with the soup and roasted veggies, but you don’t have to do that extra step if you don’t really want to. I really just made it so the pictures would be more interesting 😉
Roasted Tomato Soup is my current favorite. What is your favorite soup? Tell me in the comments! I’ll make my version and post it for everyone.
The Cheerful Kitchen
Yields Serves 4
Easy Roasted Tomato Soup with Roasted Cauliflower + Broccoli is a satisfying bowl full of vegetables that will fill you up and have you asking for seconds! Full of naturally developed flavor and topped with a garlic almond meal crumble, it's amazingly Vegan and Gluten-Free.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 2 1/2 lbs of tomatoes
- 1 large brown onion
- 1/2 lb carrots
- 2 cloves of garlic with skins on
- 2 cups of vegetable broth
- 5-6 basil leaves
- 1 Tablespoon of coconut oil
- 1 large head of broccoli
- 1 medium head of cauliflower
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tablespoons melted coconut oil
- 1/2 cup almond meal
- Pinch of salt
- Pinch of pepper
- 1/4 tsp granulated garlic
- 2 tsps coconut oil
Instructions
- Preheat your oven to 375 degrees.
- Prepare two large pans or cookie sheets with parchment paper.
- Wash your tomatoes and peel your carrots. Cut the ends off the onion, cut it in half, and peel off the outer layer.
- Cut the tomatoes into quarters, cut the carrots into a large dice, and cut the onion into large chunks.
- Put the carrots and tomatoes onto one of the baking sheets.
- Add the garlic cloves with their skins still on.
- Drizzle with melted coconut oil and sprinkle with salt and pepper.
- Using clean hands, toss the vegetables around until they are lightly coated with oil and salt and pepper. Set aside. *SEE NOTES
- Wash your broccoli and cauliflower, then cut the florets off the stalks. If there are very large florets, just cut them in half or quarters so you have bite sized pieces.
- Put all of the broccoli and cauliflower on the second prepared baking sheet, drizzle with coconut oil and sprinkle with salt and pepper, then use your clean hands to toss everything together. *SEE NOTES
- Place the trays of vegetables in the oven and roast for 25 minutes, mix everything up, then another 20 minutes. (You may want to switch the trays after the first 25 minutes so they are in opposite spots for more even cooking.)
- When the vegetables are done, cover the tray with the broccoli and cauliflower with some foil and set aside.
- Take the roasted garlic cloves out of their skins.
- Put one of the garlic cloves in a blender with half the carrots and tomatoes, half the basil and some of the juices. Turn the blender on and slowly pour in up to half a cup of vegetable broth until the mixture is blending loosely. Blend for about 30 seconds until it's very smooth. Pour the soup into a pot, and repeat the process with the second half of the vegetables. *SEE NOTES
- Turn the burner on under the soup to medium, and stir occasionally until it begins to simmer.
- Add the 1 tablespoon of coconut oil and stir in until melted.
- Taste and season with extra salt and pepper as needed.
- While your soup is heating through, make the garlic almond meal crumble (if using).
- In a small pan, melt the coconut oil over medium/low heat and then add the rest of the crumble ingredients.
- Stir it around until it's mixed together and the coconut oil has been evenly disbursed through the almond meal.
- Let the mixture sit and then mix around every 30 seconds or so for about 3 minutes until it starts to take on a golden color. Don't burn it! Watch it carefully.
- To serve, fill a bowl with your soup, add your desired amount of broccoli and cauliflower to the center, and sprinkle with the crumble. Enjoy!
Notes
- If you don't want to use your hands to mix the vegetables on the trays, you could just do the mixing in a bowl with the oil and salt and pepper, and then pour them onto the trays.
- You may or may not need to use all of the vegetable broth. This part is up to you. If you want a looser soup, then use more broth. If you want a thick soup, don't use as much.
- You could use a hand held blender (immersion blender) instead of an actual blender, but I find that the soup doesn't get as smooth with a hand held blender.
For more healthy soup/stew recipes, check these out:
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