Make Ahead


January 18, 2011
1 Ratings
  • Serves 3
Author Notes

I have been under the weather for the past few days and last night I decided to make a favorite meal of mine, cream of tomato soup. I was a little worried about it being too acidic for me so I blended some cauliflower into it to make it a little thicker and more basic. It worked out beautifully! Enjoy :) —DUZE @BakingBackwards

What You'll Need
  • 6 Organic roma tomatoes
  • 1 handful grape tomatoes
  • 1 cup cauliflower florets
  • 2 baby cipollini onions
  • 4 cloves garlic
  • 6 tablespoons evoo
  • 1/4 red onion, chopped
  • 1/3 cup sparkling white wine
  • 5 leaves fresh basil
  • 1/4 lemon, juice of
  • 1 cup organic 1% milk
  • 2 tablespoons sour cream
  • 1/3 cup cream, 10%
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated parmigiano reggiano cheese
  • 1/3 cup grated pecorino romano cheese
  • coarse sea salt
  • freshly cracked black pepper
  • chopped chives (garnish)
  • evoo (garnish)
  • pecorino romano cheese (garnish)
  1. What I did: So I started by preheating my oven to 450. I tossed 5 of the tomatoes, the cauliflower, the cipollines and 3 cloves of garlic onto a baking tray lined with tin foil. I drizzled on a little olive oil, salt and pepper and roasted them for about 12 minutes till they were starting burst and golden.
  2. Next I took a heavy saucepan and added about a tbsp of olive oil. I had the temperature on medium high. I added the chopped red onion and a chopped clove of garlic and sweated them for a few minutes. I added a little salt and then deglazed the pan with about half the wine. After this I dumped in the roasted veg and their drippings from the tinfoil, broke up the pieces with my mixing spoon and let them simmer a little. After they started to form a thin sauce I added about half the milk and another tbsp of olive oil. I let the mixture simmer a bit, stirring often.
  3. Next I grabbed my hand blender and pureed the soup. After this I tasted it and added the remaining ingredients bit by bit, stirring and pureeing them into the mix (including the remaining raw tomatoes), letting them simmer a bit after each addition.
  4. When I was pleased by the flavor I gave it a rest, served it up. I topped my serving with some large shavings of pecorino romano, some fine shavings of parmigiano, some cracked black pepper, some chopped fresh chives and a little drizzle of extra virgin olive oil.
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