Creamy Cauliflower and Tomato Soup

Directions

1. Spread the cauliflower florets on a baking sheet and drizzle with 3 tablespoons of the olive oil and then liberally season with the salt and pepper. Roast in a pre heated 350F oven for about 30 minutes or until the edges of the cauliflower just begin to brown.
2. In a medium soup pot warm one tablespoon of olive oil, add the diced onion and minced garlic, and sauté until soft and fragrant. Add the roasted cauliflower and tomato sauce and bring up to a simmer.
3. Add the broth, bring up to a boil and simmer for about 10 minutes. Cool a bit and then blend the soup, in batches in a blender until smooth or use an immersion blender and blend the soup right in the pot. Bring back up to a simmer if serving warm. Cool and refrigerate for a few hours if serving chilled.