This roasted Cauliflower Rice & Tomato Parmesan Soup is so simple you can whip it up in no time. And, might I add, it’s mighty healthy too. It’s gluten free, low carb and keto friendly as well.
Cauliflower Rice Soup
First, roast the cauliflower rice and the tomato at 350º for 30 minutes.
I get my cauliflower rice at Costco or Aldi. And, although, prepared foods are on my list of Things Not to Buy at the Grocery Store so that you can reduce your grocery bill, the price of the Cauliflower Rice at these stores is comparable to buying a whole head of cauliflower. And, hey, all the work is done for you already, so win win!
Once your rice and tomatoes are roasted, add them to a stock pot.
Then, add the rest of your ingredients to the pot. Bring it to a boil and then reduce and simmer for about 20 minutes.
Top it off with more parmesan cheese if you like because, I always say, everything tastes better with a little cheese on top.
Enjoy!
This roasted Cauliflower Rice & Tomato Parmesan Soup is so simple you can whip it up in no time. And, might I add, it's mighty healthy too. It gluten free, low carb and keto friendly as well.
- 2 tablespoon olive oil
- 6 cups cauliflower rice
- 4 vine-ripe tomatoes sliced
- 2 cup chopped kale
- 1/4 cup fresh basil coarsely chopped
- 1/2 cup shredded Parmesan cheese
- 8 cups chicken stock
- salt & pepper to taste
-
Preheat oven to 350 degrees
-
Brush olive oil onto baking sheet
-
Roast cauliflower rice and tomato slices on the baking sheetfor 20 minutes, stirring halfway through.
-
After roasting,timehas completed, add all ingredients including roasted vegetables to a stock pot on medium heat
-
Bring to a boil. Let simmer for approximately 20 minutes.
-
Serve hot. Add extra parmesan cheese if you desire
