Description
A delightful and creamy soup made with tomatoes, basil, spinach, and served with cauliflower rice.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 4 cups fresh spinach, chopped
- Salt and pepper to taste
- 1 medium head of cauliflower, riced (about 4 cups)
- 1 tablespoon butter
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream. Allow the soup to heat through for about 5 minutes.
- Add the chopped spinach to the pot and stir until wilted. Season with salt and pepper to taste. Remove from heat.
- While the soup is simmering, prepare the cauli rice. In a separate skillet, melt the butter over medium heat. Add the riced cauliflower and sauté for about 5-7 minutes, or until tender. Season with salt and pepper.
- To serve, ladle the creamy tomato basil spinach soup into bowls and add a scoop of cauli rice. Garnish with fresh basil leaves.
Notes
- For a vegan version, substitute heavy cream with coconut milk and use vegetable broth.
- Add cooked chicken or turkey for extra protein and heartiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
Keywords: Creamy Tomato Basil Spinach Soup with Cauli Rice