Meal Kit

Cauliflower Tomato Soup

with homemade tortilla strips

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 5 oz. Black Beans
  • Info
    4 Small Flour Tortillas
  • 8 oz. Cauliflower Florets
  • 4 tsp. Mirepoix Broth Concentrate
  • 1 Red Bell Pepper
  • 2 Roma Tomatoes
  • 1 tsp. Chimichurri Seasoning
  • 2 Garlic Cloves
  • 8 fl. oz. Tomato Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Coarsely chop cauliflower florets. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Core tomatoes and cut into ½" dice. Halve tortillas, then cut into ¼" strips. Drain black beans. Mince garlic.

  2. 2

    Cook the Cauliflower

    Place a medium pot over medium heat and add 2 tsp. olive oil. Add cauliflower, red bell pepper, ¼ tsp. salt and a pinch of pepper to hot pan. Stir occasionally until browned, 3-5 minutes. Stir in 2 Tbsp. water. Cover, and cook until tender, 6-8 minutes. While cauliflower cooks, fry tortillas.

  3. 3

    Fry the Tortillas

    Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Let heat, 3 minutes. Line a plate with a paper towel. After 3 minutes, test oil temperature by adding a tortilla strip to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches, carefully add tortilla strips to hot oil and cook until browned and crispy, 1-2 minutes. Transfer tortilla strips to towel-lined plate.

  4. 4

    Finish the Soup

    Add black beans, seasoning blend, garlic, and tomatoes to hot pot. Stir occasionally until tomatoes are softened, 3-4 minutes. Add tomato sauce, mirepoix base, and ½ cup water. Bring to a simmer. Once simmering, stir occasionally, 2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping with tortilla strips. Bon appétit!

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