Last Updated on June 30, 2021 by Kimberly Stroh

Cold winter months means I’m on the hunt for dinners that bring comfort. Soup is something that warms the soul and it’s a one-bowl meal with easy cleanup. I love that broth soups, like this Roasted Cauliflower Rice Soup With Tomato Parmesan, don’t add excess calories either. The cauliflower rice makes it seem rich, but it’s low-carb perfection.

When I’m focused on losing weight and feeling better, soups are my go-to. This one is full of vegetables. The fiber helps you feel full longer. If you eat it for lunch, it’s filling enough to hold you over until dinner.

I make a big batch over the weekend and enjoy it throughout the week. It makes meal planning so simple and easy.

I also love that you don’t need to rice the cauliflower yourself. Green Giant makes bagged cauliflower that you can find in the produce section. Use that as a shortcut for this recipe. 

It’s all about saving time! Meal prep is supposed to be easy and I believe there’s nothing wrong with a few shortcuts to help out. You’re going to love this easy recipe – I promise.

Roasted Cauliflower Rice Soup With Tomato Parmesan

Preheat oven to 350º. Brush olive oil onto a baking sheet.

Roast cauliflower rice and tomato slices on the baking sheet.

Stir halfway through.

After roasting time has completed, add all of the ingredients – including the roasted vegetables – into a large stockpot. I prefer to use one of my non-stick pots.

Cook over medium heat for 20 minutes, reducing to a simmer once soup comes to a boil. At this point, your kitchen will smell AMAZING.

Serve by itself, with a small salad or a French baguette – if you aren’t watching carbs. Then pat yourself on the back for making a healthy and delicious meal!

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