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
Ingredients
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6
Organic roma tomatoes
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1
handful grape tomatoes
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1
cup cauliflower florets
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2
baby cipollini onions
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4
cloves garlic
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6 tablespoons
evoo
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1/4
red onion, chopped
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1/3 cup
sparkling white wine
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5
leaves fresh basil
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1/4
lemon, juice of
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1 cup
organic 1% milk
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2 tablespoons
sour cream
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1/3 cup
cream, 10%
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1 tablespoon
balsamic vinegar
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1/4 cup
grated parmigiano reggiano cheese
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1/3 cup
grated pecorino romano cheese
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coarse sea salt
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freshly cracked black pepper
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chopped chives (garnish)
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evoo (garnish)
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pecorino romano cheese (garnish)
Directions
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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.
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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.
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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.
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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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