Filed under: in the kitchen
Did you know you could substitute Creamy Tomato and Basil Soup for chicken or vegetable stock in a cauliflower soup recipe? I wanted soup, but I also wanted to save the chicken broth I had for paella later this weekend. All that was left in my pantry was a couple of cardboard cartons of organic tomato soup. I thought…why not?
It’s my lunch today and it’s good. Really good.
Tomato Basil Cauliflower Soup
1 large head of cauliflower, trimmed and cut into pieces
1 carton tomato basil soup (preferably organic & low sodium)
1 small onion, diced
1 tbsp butter
1 cup heavy cream or half and half (or evaporated milk, in a pinch)
Melt butter in a large pot. Add onion and saute until soft and translucent but not browned. Add cauliflower florets and soup. Bring to slight boil, turn down heat, and simmer for 20 minutes or until cauliflower is tender. Stir in cream and put pot in fridge or freezer until contents no longer emit steam, even if stirred. Once mixture is reasonably lukewarm, transfer to a blender and puree, in batches if necessary. If done in batches, combine batches back in main pot and stir well. Salt to taste, and reheat if desired. Serve with dollops of yogurt or sour cream, torn basil leaves, fresh cracked pepper, and hot sourdough bread.
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