Recipe Image of our Cauliflower Tomato Soup

Cauliflower Tomato Soup

Prep Time: 10 minutes
Cook Time: 37 minutes
Total Time: 47 minutes
Servings: 4 servings
TYPE OF DISH: Main Course, Soup
LIFESTYLE CHOICE: Dairy-Free, Gluten-Free, Vegan, Vegetarian
COOKING METHOD: No Raw Ingredients, Oven, Stove Top
Our Cauliflower Tomato Soup will warm you right up! Made with Dei Fratelli Petite Diced Tomatoes, cauliflower, carrots, celery, and oat milk, this veggie-packed soup is perfect for the whole family!
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  • 1 (14.5 oz.) can Dei Fratelli Petite Diced Tomatoes
  • 1/2 head Cauliflower, chopped small
  • 2 Tbsp. Canola Oil
  • 3/4 Cup White Onion, chopped
  • 1/2 Cup Carrot, chopped small
  • 1/2 Cup Celery, chopped small
  • 1/4 Cup Spicy Mustard
  • 1 1/2 Cups Vegetable Stock, no salt
  • 4 Cups Oat Milk
  • 2 Tbsp. Potato Starch
  • 1/8 tsp. Nutmeg
  • Black Pepper, to taste
  • Salt, to taste


  • Preheat oven to 450 F.
  • Place cauliflower on a baking sheet and roast for 15 minutes. Remove and set aside.
  • While cauliflower is roasting, heat oil over medium-high heat in a large pot. Add onions and cook until soft, about 3-4 minutes. Add carrots and celery and continue cooking for another 3 minutes.
  • Add spicy mustard and stir to deglaze the pot. Add vegetable stock and simmer for 8 minutes.
  • Add Dei Fratelli Petite Diced Tomatoes and roasted cauliflower. Continue cooking until soup is reduced down to almost dry, about 5 minutes,
  • Add oat milk, potato starch, and nutmeg. Simmer for another 8-10 minutes.
  • Add salt and pepper to taste.

Chef's Tip:

Garnish with sliced almonds and more roasted cauliflower.

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