Cauliflower Tomato Soup

This will be the last kitchen for the South Arm Cooking Club for Seniors for 2010. It was conducted during the Arctic freeze in late November 2010. South Arm Community Center was doing some renovation near the kitchen and the heater was not on. It was freezing cold in the kitchen despite we had switched on the oven and had some water boiling on the stove. It was so cold that my SLR camera froze up and I had to borrow Stella’s point and shoot camera to take some of the pictures.


Marian prepared 4 recipes for this kitchen. The first recipe was Cauliflower Tomato Soup. Soup is great for cold weather.


  • 1/4 cup sliced leek (white portion only)
  • 1/4 cup chopped clelery
  • 1 tablespoon butter
  • 1 x 10.75oz can condensed tomato soup, undiluted
  • 1 1/4 cups water
  • 1 cup fresh cauliflowerets
  • 1/2 cup frozen peas
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon salt


Source: this recipe is adapted from

Prep time: 15 minutes;  Cook time: 15 minutes;  Serves 2


Cauliflower-Tomato-Soup-2In a saucepan, saute leek and celery in butter until tender.
Cauliflower-Tomato-Soup-3Stir in cauliflower and peas.
Cauliflower-Tomato-Soup-4Add tomato soup and season with dill weed and salt.
Cauliflower-Tomato-Soup-5Add water and bring to a boil; reduce heat.

Cover and simmer for 12 to 15 minutes or until the vegetables are tender.

This Post Has One Comment

  1. etranger

    I’ve never had big chunks of cauliflower in soup like that. Did you like it?

    If you don’t have condensed soup on hand or want to use less processed food, blend a can of whole tomatoes with some cream cheese and a little sugar. It makes a good soup on its own and only takes a sec.

    You guys were brave to stay and cook even when the heat was out!

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