Heirloom Tomato and Cauliflower Soup with Gluten Free Croutons
A very warming and spicy Vegan and Gluten Free Soup made with Heirloom Tomatoes, Cauliflower and topped with Gluten Free Croutons.
Ingredients
- 3 medium Heirloom Tomatoes chopped
- 2 cups cauliflower
- 1 cup onion chopped
- 1 tbsp olive oil
- 2 large carrots
- 1.25 cup coconut milk
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp dried basil leaves
- 1/2 tsp kosher salt
- 1/2 tsp Aleppo pepper
Gluten Free Croutons
- 6 slices gluten free bread
- 2 tbsp olive oil
- 1/2 tsp each kosher salt, dried thyme, garlic powder, dried oregano, dried basil
Instructions
- Preheat the oven to 400 degrees. Place the carrots on a sheet pan and roast for 15 minutes until soft.
- In a large dutch oven, heat the oil, add the heirlooms with the onion. Let it cook for about 5-7 minutes then add the cauliflower.
- Continue to sauté the vegetables and when the carrots are done, remove from the oven and add them into the dutch oven. Let everything cook together for about 10 minutes then add the spices. Add the coconut milk.
- Using an immersion blender or a food processor, puree the soup. If using a food processor, add it in batches so it doesn’t overflow.
- Turn the oven down to 350 and on a baking sheet lined with parchment paper, toss the cubed gf bread with the olive oil and spices. Place in the oven for 15 minutes.
- Serve the soup with croutons on top and dig in!
Notes
Some tips:
Warning: it’s spicy! Don’t worry, you can handle it.
This soup is vegan and gluten free. If gluten isn’t an issue for you, you can use whatever bread you want for the croutons.
The croutons can be stored in an air tight container for 2 days.
I use a food processor for my soups, so it has a bit of a chunkier texture.
Aleppo Pepper can be found at World Market.
Tried this recipe?Let us know how it was!