Cauliflower Tomato Soup Recipe
Cauliflower Tomato Soup Recipe photo by Taste of Home

Cauliflower Tomato Soup Recipe

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We usually have tomato soup at least once a week, so I've tried to find ways to dress it up. This recipe is one of my favorites.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2-4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2-4 servings


  • 1/4 cup sliced leek (white portion only)
  • 1/4 cup chopped celery
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1-1/4 cups water
  • 1 cup fresh cauliflowerets
  • 1/2 cup frozen peas
  • 1/4 to 1/2 teaspoon dill weed
  • 1/4 teaspoon salt

Nutritional Facts

1 serving (1 cup) equals 99 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 660 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein.


  1. In a large saucepan, saute leek and celery in butter until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 12-16 minutes or until the vegetables are tender. Yield: 2-4 servings.
Originally published as Cauliflower Tomato Soup in Country Extra January 2000, p49

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Reviewed Feb. 11, 2013

"My husband proclaimed this wonderful and ate it up. I wasn't convinced. I had some cauliflower and a leek to use so I decided to try this. It really just tasted like veggies in tomato soup. I added the higher amount of dill but didn't taste it."

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