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Cream of Tomato Soup with Cauliflower

5:2 Diet Recipe – ‘Cream’ of Tomato Soup

Course Soup
Cuisine Diet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 -4
Author Fiona Maclean


  • 400 g Tin of Tomatoes
  • 150 g Cauliflower
  • 30 g Shallot Finely Chopped
  • 200 ml Almond Milk
  • 1 handful Flat leaf parsley stalks removed and reserved, leaves finely chopped
  • salt and pepper as required
  • 3-4 shots 1 cal olive oil spray


  1. Spray the bottom of a heavy based pan with 1cal spray and gently sweat the shallot till soft.
  2. add the cauliflower and the stalks of the bunch of parsley and stir through for a minute on a low heat
  3. Add the tin of tomatoes and about a third of the can of water
  4. Bring to a gentle simmer and cook for 15 minutes.
  5. Blend till smooth with a stick blender
  6. Add in the almond milk till you have a soup the consistency you want. I used about 200ml for a thickish soup
  7. Taste and season with salt and pepper. Garnish with finely chopped parsley leaves