Roasted Tomato & Cauliflower Rice Soup
A light, brothy low-carb soup made with oven-roasted tomatoes and cauliflower rice, simmered with kale, fresh basil, Parmesan and chicken stock. It takes about 10 minutes of hands-on work.
Equipment
- baking sheet rimmed
Ingredients
- 1 tablespoon olive oil
- 3 cups cauliflower rice
- 2 tomatoes sliced about ¼ inch thick
- 1 cup chopped kale stems removed
- ⅛ cup fresh basil coarsely chopped, plus a few leaves for serving
- ¼ cup shredded Parmesan cheese plus more for serving
- 4 cups chicken stock or vegetable stock
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 400°F. Brush a large rimmed baking sheet with the olive oil.
- Spread the cauliflower rice over the pan in an even layer and arrange the tomato slices on top. Roast for 20 minutes, stirring the cauliflower halfway through, until the tomatoes are soft and the cauliflower is starting to turn golden at the edges.
- Transfer the roasted cauliflower rice and tomatoes (and any pan juices) to a large stock pot. Add the chopped kale, fresh basil and shredded Parmesan, then pour in the chicken stock.
- Bring to a low boil over medium-high heat, then reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally, until the kale is tender.
- Season to taste with salt and pepper. Ladle into bowls, top with extra Parmesan and a basil leaf, and serve hot.
Nutrition
Calories: 185kcalCarbohydrates: 17gProtein: 11gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 485mgPotassium: 783mgFiber: 3gSugar: 8gVitamin A: 1132IUVitamin C: 72mgCalcium: 128mgIron: 1mg
Nutrition details are an estimate, per serving.
