A delicious combination of vegetables.
I said years ago that after moving to Texas I was tired of waiting for it to turn cold to make soup and decided that whenever the cravings for soup arose (they do often) I would make it whatever the temperature may be outside. Now that our temperatures are edging close to 80° (I hope we still have some cool temperatures left for the Spring.) I’m still trying out some soup recipes that I find interesting.
Last weekend our grandson Thomas came to visit. He won’t be two until May but he is developing some pretty good cooking skills. Recently I saw a video of him at the Kitchen Aid mixer helping mom make some banana bread. The fingers almost got pinched by the paddle but he survived to eat some of that bread. It’s kind of hard watching some of those videos cause I’m saying “watch out he’s getting ready to reach into the mixing bowl with the motor on”. He knows how to make the blade turn slower or faster so I think he is on his way to earning an apron in my kitchen. Of course I would never turn down help from a grandson. We had a pot of gumbo while they were here which was really good on a coolish day.
After the weekend and the gumbo we were still having a little cool weather so I decided to give this soup recipe a try. This recipe came from a head of cauliflower lingering in my refrigerator and the fact that I’m not a huge fan of just plain tomato soup I decided to merge the two vegetables. My original idea and I’m sure the best was to roast the cauliflower and onion and use fresh tomatoes and roast them too; but that’s not what exactly happened. I got busy, not sure really doing what, but decided to just boil the cauliflower until tender and add the other things later after the cauliflower was drained and I used canned tomatoes. (Recipe below is my second time making it and I did roast the vegetables before pureeing; I can’t say I could really tell the difference in the roasted vs boiling the vegetables.
BLAST FROM THE PAST: This isn’t soup but bread made in a soup can. If you are looking for an interesting way to serve bread for breakfast/brunch, try my Chocolate Raspberry Soup Can Bread.
Put the cauliflower and onion on rimmed cookie sheet and roast at 400° until tender.
Add the vegetables to the pot along with the basil and chicken broth.
Using an immersion blender, puree the soup until nice and smooth.
Add in the cream, salt and pepper to taste and the honey.
This soup looks like it has a lot of cream; it’s the cauliflower that adds to the “lightness” of the soup. There’s only 1 cup of cream in the whole pot.
I garnished with a few sprouts that I had growing in my window. You could add some croutons if you wish some crunch.
- 1 head cauliflower
- 2- 15 oz. cans petite tomatoes (or part fresh tomatoes)
- 1 medium size onion, diced
- 1/2 head garlic
- 1 Tbsp. olive oil
- 4 c. chicken broth
- 3 cubes frozen basil, or 1-2 tsp. dried or fresh
- 1 c. cream
- 1-2 Tbsp. honey
- salt and pepper to taste
- sprouts or micro greens to garnish (or croutons)
- Break the cauliflower into flowerets and put on a rimmed baking sheet with the cut up onion, garlic head and tomatoes (if using fresh). Roast at 400° for about 25-30 minutes until tender and the vegetables start to brown.
- Add the broth to soup pot along with the roasted cauliflower, tomatoes, onions, and roasted garlic which you have squeezed out of the bulbs. Add in the basil and salt and pepper. Bring to a simmer, cook about 5 minutes then using an emulsion blender (stick blender), puree the soup (or you can put in a blender) until very smooth. Add in the cream and honey and heat on low until ready to serve.
- If you don't have time to roast the vegetables, put the cauliflower, onion and tomatoes in a soup pot with the broth and simmer until vegetables are tender, then puree and follow the rest of the directions.