Tortilla soup is a popular Mexican dish that is typically made with a broth, vegetables, and tortillas. It can be made with a variety of different ingredients and spices, but one of the most popular variations is tortilla soup with roasted cauliflower rice. This version of the soup is made with a roasted cauliflower rice instead of traditional tortilla strips, which gives it a lighter and healthier twist. The soup is also packed with vegetables, such as tomatoes, onions, and peppers, and is seasoned with cumin, chili powder, and oregano. It is a delicious and easy-to-make soup that is perfect for a quick and healthy meal.
Here are our top 11 tried and tested recipes!
TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
HOW TO MAKE CAULIFLOWER TORTILLAS - RECIPE WITH 4 INGREDIENTS
An easy cauliflower tortillas recipe with just 4 ingredients! These cauliflower wraps can bend without breaking. Perfect for low carb quesadillas!
Provided by Maya | Wholesome Yum
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line two baking sheets with parchment paper.
- Pulse the cauliflower florets in a food processor until they are the consistency of rice. (Use the grate attachment if you have one.)
- Transfer to a large bowl and microwave on high for 8-10 minutes (or steam using your favorite method), until cooked. Cool until the cauliflower is cool enough to handle. Transfer to a cheese cloth or towel and squeeze tightly to get rid of as much extra liquid as possible. It should be dense and clumpy.
- Switch the food processor to the S blade and place the cauliflower back in. Add the eggs, mozzarella and salt. Process until smooth.
- Sprinkle the xanthan gum on top (do not dump it in one clump). Process until smooth.
- Drop the cauliflower mixture into six areas on the lined baking sheets. Use a spatula or the back of a spoon to spread into thin circles. Bake for 8-10 minutes, until the edges are dry and the bottom is golden. (If both baking sheets don't fit in the oven side by side, do one at a time.) Carefully flip over, then bake for 4-6 more minutes. Cool for 10 minutes before moving.
- To make the sauce, whisk all ingredients in a small container. Cover and refrigerate to allow the flavors to develop (you can do this overnight if you have time).
- Spread a tablespoon of the sauce over each cauliflower tortilla. Sprinkle 1/4 cup of shredded cheddar cheese on top. Fold in half.
- Heat an oiled pan over medium heat. Place two folded quesadillas in the pan. Fry for a couple of minutes, until browned, then flip and repeat on the other side. Repeat with the remaining quesadillas.
Nutrition Facts : Calories 108 kcal, Carbohydrate 7 g, Protein 9 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 114 mg, Sodium 337 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
TORTILLA SOUP WITH ROASTED CAULIFLOWER 'RICE'
This is not exactly authentic, but I wanted to add a vegetable to my tortilla soup, to make it more of a dinner in a bowl, so I decided to shave cauliflower, toss the ricelike pieces with oil and chili powder, and roast it. I loved the addition of the spicy roasted cauliflower to each bowl of soup, along with the tortilla crisps that I toasted in the microwave rather than frying. You can make this soup even more substantial by adding eggs (see the variation that follows the recipe).
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with parchment. Lay cauliflower on its side and, using a sharp chef's knife, shave off thin slices of the top of the florets so that the cauliflower falls apart into ricelike bits. Shave enough to acquire 3 cups cauliflower "rice." The volume will reduce quite a lot after roasting. Place on parchment-covered baking sheet and toss with 2 tablespoons olive oil, salt to taste, and 1 teaspoon chipotle powder or chili powder. Place in oven and roast for 15 to 20 minutes, stirring every 5 minutes, until cauliflower is thoroughly tender and some bits are lightly colored but not burnt. Remove from oven and set aside.
- Meanwhile, heat remaining olive oil in a heavy soup pot over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and chili powder and stir together for a minute, then add garlic and continue to cook, stirring, for another minute, until fragrant. Add tomatoes, stir well to deglaze bottom of pot, and cook, stirring often, until tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add stock or broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
- While soup is simmering, toast tortilla strips in batches in microwave. Place in a single layer on a plate and microwave at full power for 1 minute. Turn strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside.
- Using an immersion blender, blend soup until smooth. Bring back to a simmer and stir in cilantro. Simmer for 1 minute. Taste and adjust salt. Stir in lime juice.
- Distribute toasted tortilla strips and cauliflower "rice" among soup bowls and ladle in the soup. Top with crumbled cheese and serve.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 907 milligrams, Sugar 4 grams, TransFat 0 grams
CAULIFLOWER TORTILLA RECIPE
The Cauliflower tortillas, are soft, grain free and delicious! You can use them as a wrap, taco shell, and burrito. These nifty tortillas made out of cauliflower are great if you eat gluten-free. I turned this incredible cauliflower into soft thin tortillas. And then I used them as soft tacos shells. Loaded it with soya granule bhurji, this definitely was a filling dish. Go ahead and wrap up anything you prefer, you're getting a big dose of nutrition. Cauliflower is an amazing vegetable. There are so many ways to use cauliflower. The only limit is your own mind. You can transform this normal vegetable into almost anything. Cauliflower rice, cauliflower bread sticks, cauliflower cheesy balls, cauliflower tortillas and even cauliflower lasagna strips. These Cauliflower tortillas can be used to make Soft Taco With Mushroom and Roasted Bell pepper Sauce Recipe or Tacozza - Tacos with Refried Beans and Oregano Here are more recipes made with cauliflower Cauliflower And Broccoli Au Gratin Pepper Cauliflower Recipe Cauliflower Thoran Recipe Roasted Cauliflower Recipe
Provided by Jyothi Rajesh
Time 45m
Yield Makes: 4 Servings
Number Of Ingredients 4
Steps:
- To begin making the Cauliflower Tortilla Recipe, wash the cauliflower head and cut them into large florets.
- Grate the florets and place the grated cauliflower in perforated plate and steam in a steamer for about 15 minutes. Once the grated cauliflower florets are steamed, allow them to cool.
- While it is cooking, preheat the oven to 180 degree centigrade.
- Once cauliflower has cooled spoon the cooked cauliflower in center of a cloth and wring out the water. You need to remove as much moisture as possible from the cauliflower.
- Transfer the dry cauliflower into a clean dry bowl. Add egg, salt and pepper powder, whisk well to combine.
- Transfer one portion of the mixture, onto a baking sheet lined with parchment paper (a good quality one). Spread the mixture with your fingers into tortilla shape. You can make the cauliflower tortillas thick or thin as per your preference.
- Bake the cauliflower tortillas in the preheated oven for about 10 minutes. Then flip the tortillas and continue to bake for another 7 to 8 minutes.
- Once they're done place them on a wire rack to cool.
- Serve the Cauliflower Tortillas topped with your favorite filling and serve immediately for a wholesome gluten free weeknight dinner.
- Here is the recipe to make a Soy Bhurji Filling: To make soya bhurji filling, first heat oil in a pan, add onions and saute until they turn translucent. Next add ginger garlic paste and cook till the saw smell of the paste is gone.
- Add green chilies and tomatoes and cook till tomatoes are soft.
- Add red chili powder, coriander powder, turmeric powder, roasted cumin powder and salt mix well. Finally add soya granules (pre soaked in water). Cook for 5 minutes on low heat. That's it, Soy Bhurji is ready!
- These Cauliflower tortillas can be used to make Soft Taco With Mushroom and Roasted Bell pepper Sauce Recipe or Tacozza - Tacos with Refried Beans and Oregano
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
- In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
- In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
- Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.
ROASTED CAULIFLOWER "RICE"
Cauliflower rice is a great low-calorie dish to have in your arsenal especially if you are eating low-carb. Super low in carbs, yet such a satisfying dish you will forget it's made from a vegetable and not a grain. There are two reasons I opted for roasted riced cauliflower in place of sauteed: 1) more flavor and 2) better texture.
Provided by Dana Sterling
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 47m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line 3 baking sheets with aluminum foil and lightly spray with cooking spray.
- Fill a food processor 1/4 of the way with cauliflower pieces. Pulse 8 to 12 times until cauliflower is the size of rice grains. Transfer to a large bowl. Repeat with remaining cauliflower pieces.
- Drizzle avocado oil over cauliflower "rice"; toss until well-distributed.
- Spread 2 1/2 cups of the rice in an even layer on each lined baking sheet.
- Roast rice until golden, about 16 minutes. Remove from oven, stir well, and spread out again. Return to oven and roast for 6 minutes. Remove from oven, stir well, and spread out again. Continue roasting until browned, about 5 minutes more.
- Season each sheet of roasted rice with 1/4 teaspoon salt and place in a large container.
Nutrition Facts : Calories 59.4 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 3.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 261.1 mg, Sugar 3.5 g
ROASTED CAULIFLOWER & RED PEPPER SOUP
When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.
Nutrition Facts : Calories 193 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 601mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
CHICKEN AND CAULIFLOWER RICE SOUP
Sometimes you need the comfort and healing power of chicken noodle soup but could do without the noodles. For those times, there's this herby and aromatic soup featuring fresh ginger, jalapeño, green onion, basil and cilantro, and made complete with tender chunks of chicken thighs and a rich chicken broth. In place of noodles, this soup features cauliflower rice-find it in the freezer section of your grocery store. This cruciferous vegetable does double duty here by making a satisfying textural substitute for the rice or noodles you might normally add to your chicken soup, while also adding some healthful benefits-cauliflower is loaded with nutrients, fiber, vitamins and potassium. The final twist in this soup recipe is the tablespoon of soy sauce stirred in at the end for extra savory flavor that'll have you coming back for a second bowl! So next time you need to heal your body or soul, do it with the help of this non-traditional but just-as-soothing chicken soup!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
- Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
- Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
- Garnish with basil and cilantro.
Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 135 mg, Fiber 3 g, Protein 34 g, SaturatedFat 3 g, ServingSize 2 Cups, Sodium 1150 mg, Sugar 4 g, TransFat 0 g
ROASTED CAULIFLOWER SOUP
This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.
Provided by estkay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the cauliflower until browned, 20 to 30 minutes.
- Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g
VEGETARIAN TORTILLA SOUP
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
Provided by Alison Roman
Categories soups and stews, appetizer, main course, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
- Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
- Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY
Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge
Provided by Isabel Castillo
Categories Lunch
Yield 4 serving
Number Of Ingredients 20
Steps:
- Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
- In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
- Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
- Make the soup: Increase the oven temperature to 450˚F (220˚C).
- Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
- Roast for 25 minutes, until browned and tender.
- Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
- Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
- Add the roasted cauliflower to a blender with the broth and puree until smooth.
- Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 1272 calories, Carbohydrate 98 grams, Fat 88 grams, Fiber 14 grams, Protein 15 grams, Sugar 25 grams
Tips:
- Use a variety of vegetables. This will add flavor and texture to your soup. Some good options include cauliflower, carrots, celery, onions, and zucchini.
- Roast the cauliflower rice before adding it to the soup. This will give it a slightly nutty flavor and help it to hold its shape.
- Use a vegetable broth that is low in sodium. This will help to control the overall sodium content of the soup.
- Add some spice to the soup. This could be done with chili powder, cumin, or paprika.
- Garnish the soup with fresh cilantro or parsley. This will add a pop of color and flavor.
Conclusion:
Tortilla soup with roasted cauliflower rice is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with vegetables and has a flavorful broth. Plus, it is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this soup a try!
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