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 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.
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.
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.
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.