By DUZE @BakingBackwards
January 18, 2011
3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Serves: 3

  • 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.

More Great Recipes:
Soup|Vegetable|Make Ahead|Vegetarian