Two of my favorite soups collide in this lightened up, yet rich and flavorful Creamy Tomato Basil & Cauliflower Soup!
This soup was inspired by two of my favorite soups at one of my favorite restaurants in Utah. Cafe Zupas is a tasty soup, salad, and sandwich spot (a place of many GNO’s and lunch dates). If you’re a seasoned regular, you know just what to order when you go there. The Tomato Basil Soup and the Wisconsin Cauliflower Soup, combined. It’s seriously the best soup ever. 
I created a healthier version of the two combined and my family loves it. I used Greek yogurt to make it rich and creamy (no heavy cream or butter! Well, just a little bit of butter for sautéing garlic on onions. ) And you can really use any cheese you’d like (or what you have on hand). My favorites though have been Asiago and Monterey Jack, or a little of both. You can’t go wrong, just make it cheesy 🙂
Served with a slice of warm, buttered bread you’ll love this comfort soup!
- 1/2 of a head of a large cauliflower, chopped (or one whole small cauliflower)
- 2 (14 oz) cans diced tomatoes
- 32 oz chicken stock
- 1 cup greek yogurt
- 2 tbsp butter
- 1/2 onion, chopped
- 1 tbsp minced garlic
- 1/3 cup chopped basil
- 5 oz shredded asiago cheese (or any cheese really)
- Reduced fat sour cream
- In a large soup pot, melt butter. Add onions and garlic and saute 3-5 minutes or until translucent.
- Add chopped cauliflower and saute another 2-3 minutes. Add chicken stock (should cover cauliflower). Let simmer for 15-20 minutes or until cauliflower is tender.
- Add cans of diced tomatoes, chopped basil basil, and greek yogurt. Let simmer for 5 minutes.
- Using an immersion blender, blend soup until creamy and there are no lumps. (You can also pour the soup into a blender in two batches, and blend until smooth. Then pour back into the pot.)
- Once blended add 5 ounces asiago cheese, and salt and pepper to taste. Let simmer for another 15-20 minutes, stir to combine melted cheese.
This recipe was originally shared over at I Heart Nap Time
I just love the looks of this soup! And those bowls!! So cute.
This seriously looks so amazing right now! I love using greek yogurt to lightened things up 🙂
Love tomato basil soup and the addition of cauliflower is genius!
Thanks Emily!
Thank you so much for posting this recipe! My boyfriend is sick and we live in a small Brazilian town with limited ingredient options. The soup was not only so so so simple in terms of ingredients and steps, but it tasted AMAZING. I made a huge batch so that we could have left overs to heat up and he ate every last bit!
So glad you guys liked it!! Thanks for taking the time to comment and let me know Chelsea!
This looks great! Going to try it ASAP. One question, do I drain the tomatoes? Thank you for posting!
Nope, you don’t need to!!
Can this soup be made with frozen cauliflower and dried basil?