Tomato Soup with Cauliflower Hash Browns

Servings 1 - 2
Prep time 20

Simple, delicious, real food.


  • 2 Strong Roots Cauliflower Hash Browns
  • ½ yellow onion, cut into 2 inch slices
  • 3 garlic cloves, minced
  • 1 28-ounce can whole peeled tomatoes with basil
  • 1 ½ cups water or low sodium chicken stock
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • method (tick as you go)


    Preheat the oven to 200C.


    In a large pot on medium heat, add the olive oil. Add onions and sauté until translucent, about 2-4 minutes. Add the garlic, tomatoes and water. Bring liquid to a simmer and heat uncovered for 30-40 minutes. Make sure to stir occasionally and taste to adjust for salt and pepper if needed.


    While the soup is simmering, cook the cauliflower hash browns. Place cauliflower hash browns on a sheet tray and into the oven and cook 15-17 minutes, flipping once halfway through. Remove sheet tray from oven.


    Using an immersion blender, blend until smooth. You can also do this in batches in a regular blender, as well. Taste and if necessary adjust with salt and pepper.


    Serve the soup with the cauliflower hash browns and enjoy!

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