Creamy Tomato Pesto Soup by PaleOMG

cauliflower, chicken bone broth, basil pesto, salt, garlic powder, dried oregano, black pepper, basil

Cook Time: 15 min


– 2 (28 ounce) cans of whole, peeled San Marzano tomatoes
– 1 (16 ounce) bag of frozen cauliflower
– 1 (32 ounce) container of chicken bone broth
– 3 tablespoons basil pesto plus extra for garnish
– 1-2 teaspoons salt (to taste)
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
– 1/2 teaspoon black pepper
– basil leaves, for garnish

Cook Time: 15 min




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