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