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Roasted Cauliflower Rice and Tomato Parmesan Soup
All She Cooks
This healthy and hearty Roasted Cauliflower Rice and Tomato Parmesan Soup is so quick and easy to make!
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Soup, Soups
Cuisine
American
Servings
4
Calories
191
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1
tablespoon
olive oil
3
cups
cauliflower rice
2
tomatoes
sliced
1
cup
chopped kale
⅛
cup
fresh basil
coarsely chopped
¼
cup
shredded Parmesan cheese
4
cups
chicken stock
salt
to taste
pepper
to taste
Instructions
Preheat oven to 350 degrees.
Brush olive oil onto baking sheet.
Roast cauliflower rice and tomato slices on the baking sheet for 20 minutes, stirring halfway through.
After roasting time has completed, add all of the ingredients to a stock pot.
Bring to a low boil, then reduce to a simmer and cook over medium heat for 20 minutes.
Ladle soup into bowls, serve and enjoy!
Nutrition
Calories:
191
kcal
Carbohydrates:
19
g
Protein:
12
g
Fat:
9
g
Saturated Fat:
2
g
Cholesterol:
11
mg
Sodium:
489
mg
Potassium:
839
mg
Fiber:
3
g
Sugar:
8
g
Vitamin A:
2274
IU
Vitamin C:
87
mg
Calcium:
139
mg
Iron:
1
mg
Keyword
how to make cauliflower rice and tomato soup, Roasted Cauliflower Rice and Tomato Parmesan Soup
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