Name: Tomato Soup with Cauliflower Hash Browns
Ingredients: 2 tablespoons olive oil; 1/2 yellow onion, (cut into 2-inch slices); 3 garlic cloves, (minced); 1 28-ounce can whole peeled tomatoes with basil; 1 1/2 cups water or low sodium chicken stock; Kosher salt and freshly ground black pepper to taste; 2 Strong Roots Cauliflower Hash Browns

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How this works

Tomato Soup with Cauliflower Hash Browns

This creamy soup is easy, comforting, bursting with flavor and pairs well with delicious gluten-free hash browns.

Course: Dinner

Keyword: gluten-free snack, hash browns, low-carb, strong roots, tomato soup

Servings:

Author: Strong Roots™

Ingredients

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

Instructions

Air Fryer:

Airfryer cook time: 7-8 mins

Oven:

Preheat the oven to 400F.

Soup:

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!

Notes

This recipe originally appeared on Strong Roots.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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