My Creamy Tomato Cauliflower Soup is a satisfying little side to an entrée salad, take-along lunch or as a prelude to dinner. Although, it’s rich and creamy, it’s completely dairy-free. It’s made from canned coconut milk, making it suitable for lactose-free, Paleo and vegan diets. 

Bonus, this tomato cauliflower SUPER easy to make and is delicious both warm and cold – although in these winter months, I definitely prefer HOT soup! Read on to get the vegan tomato soup recipe.

So, my dairy-free Creamy Tomato Cauliflower Soup is pretty darn quick and convenient. Who doesn’t love fresh produce, but sometimes it’s not in season, or you just haven’t had a chance to get to the market? That’s when I rely on some of the healthy favorites I have stocked in my pantry and freezer  — canned organic diced tomatoes, canned organic coconut milk, frozen organic cauliflower florets and freeze-dried Guacamole Herbs & Spices from Litehouse foods.  Basically, I just spelled out the recipe right there (lol, but of course the exact details are in the recipe card below).

I can’t even tell you how much of a super fan I am of Litehouse Food’s Guacamole Herbs & Spices – while I do regular work for that company, this post is no sponsored in any way. I just Love. The. Stuff. All the herbs and spices you’d put into guac (like jalapeños, cilantro, onion, lemon, garlic, etc.), freeze-dried for convenience . . . just waiting in the pantry to be used on evaaaaarything not JUST guac) When I want to “southesternize” my recipes (which is pretty much all the time), I just add a tablespoon or so if this heavenly blend – to soups, sauces, pastas, egg scrambles and more. ** Don’t worry, if you don’t have this blend on hand, I’ve put the swaps in the recipe **

Also, the recipe uses canned tomatoes (one of life’s greatest inventions), broth of your choice (from can, carton, homemade or from base) and frozen cauliflower florets. I love having a bag of frozen cauliflower in my freezer at all times, it makes a great, healthy filler in soups, casseroles, pasta dishes and more.  As per the broth, I’m a fan of Kettle & Fire  (use code THEFITFORK for 15% off) or I use a concentrated base.

The biggest task in the making of this diary free tomato soup is steaming the cauliflower in the microwave and then pureeing in the blender with broth. It’s seriously good and can be made in 15 minutes. Ready, go! 

Creamy Tomato Cauliflower Soup is such a amazing and actually quite frugal recipe. For about $1 per serving, you can make a healthy soup that treats your body and budget well! Each approximate 12-ounce serving has 122 calories, 8.2g fat, 6.2 net carb and 2.8g protein.

5 from 9 votes

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Creamy Tomato Cauliflower Soup - Dairy-free, Vegan, Paleo

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Enjoy a rich, silky tomato soup that is dairy-free thanks to coconut milk and pureed cauliflower. Suitable for Paleo, vegan and gluten-free diets.

Course: entree soup

Cuisine: Southwestern

Keyword: cauliflower, dairy-free, soup, tomato, vegan

Servings: 4 servings

Calories: 122 kcal

Ingredients

• 2 cups frozen cauliflower florets
• 2 cups vegetable stock
• 1 14.5 oz can diced tomatoes with juice
• 1 tbsp Guacamole Herb & Spices from Litehouse foods see notes for swap
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 ounces full-fat, unsweetened coconut milk from 14-ish ounce can (save remainder for another use)
• Optional Garnish: chopped cilantro

Instructions

1. Place frozen cauliflower florets in microwave safe dish and cook in microwave on vegetable setting for 2 or 3 minutes until par-cooked. Don't need to me completely heated through, but do need to be defrosted and slightly softened.

2. Add cauliflower to blender along with vegetable stock. Blend until smooth.

3. Add can of diced tomatoes, including juice, to blender with cauliflower mixture. Blend again until smooth.

4. Pour this mixture into 1.5 qt and add herb blend, salt and pepper. Bring to light boil and then reduce heat to low and let simmer for 7 minutes.

5. Stir in coconut milk until incorporated, and continue to cook over low for another minute or so until heated through.

6. Pour into 4 bowls to serve. Garnish with chopped cilantro, if desired.

Recipe Notes

If you can't find Litehouse Food Guacamole Herb Blend, then substitute the 1 tablespoon required in the recipe with: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground cumin, 1 to 2 teaspoons minced jalapeno, 1 tablespoon lime juice