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Tomato Cauliflower Soup with Shrimp

Keep shrimp and 12-oz packages of steam-ready cauliflower florets in the freezer so you can whip up this lovely main course soup without making a trip to the store. If using frozen cauliflower, there’s no need to thaw before adding.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
400 calories per serving


> 2 tbsp olive oil
> 1 small onion
> 1 orange
> 1/2 (0.75 oz) package fresh rosemary
> 12 oz raw peeled shrimp (thawed if frozen)
> 12 oz small cauliflower florets
> 1 (28 oz) canned diced tomatoes
> 4 cups low-sodium vegetable broth
> 2 (14 oz) canned chickpeas


1 Heat the oil in a large saucepan and fry the onion for 1 min. Meanwhile, zest and then juice the orange.
Add the orange zest, rosemary sprigs and the shrimp to the onion and cook for 1 min. over medium heat.
Combine the canned tomatoes with juice, stock and cauliflower florets to the onion mixture. Bring to a boil, stirring.
Lower the heat and let the soup simmer 6 min. Add chickpeas and cook for 2 min., stirring frequently. Remove the rosemary sprigs and serve.

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