tomato cauliflower soup.

Until a few years ago, I never would have came within 10 feet of tomato soup. The thought of it always brought back repressed memories of a vile can of warm tomato paste claiming to be “soup”. Gag. I never really though there was any other kind of tomato soup, until my sweet {now} husband bribed me into tasting some from a local restaurant. He wanted me to like tomato soup so bad that he offered to see the lasted hit chick flick in theater, with me. I mean, how on earth could a girl pass that up? So, I tried not to gag while looking at it, took a deep breath and tasted what would be a new flavor sensation for me. I was amazed, floored actually that tomato soup didn’t have to taste like the terrible watered down tomato paste from my childhood. The basil, the onion, the cream, I was sold.

I had to learn how to make it.

Recently, I found a wonderful recipe for it on How Does She?, but being me, and totally unable to follow directions, I found another recipe on The Pioneer Woman, and decided to mix them together.

Tomato Cauliflower Soup.

28 oz canned of tomatoes (reserve juice) -whole is best, I don’t recommend diced.
2 TB brown sugar
4 TB butter/margarine
1 small onion, chopped
1/2 head of cauliflower, chopped
2-3 TB flour
30 oz chicken or veggie broth
2 fresh red peppers roasted
1 cup prepared pesto
1 1/2 cups half and half – I used fat free

Cut the red peppers in half, and remove the seeds, place them skin up on a foil lined pan and broil until the skin starts to blacken and sizzle (about 15 minutes). Carefully remove from the oven + flip over to broil the insides for a about 5 minutes.

While the peppers are in the oven, chop the onions + cauliflower. Set aside.

Preheat the oven to 450*. Remove the seeds from the tomatoes and cut in half, place on a foil lined sheet. Sprinkle with brown sugar and bake until tomatoes begin to caramelize (about 30 minutes).

In a soup pot, sauté the onions and cauliflower with the butter/margarine. Once the vegetables are well sautéed. Add the flour. Then add the broth + reserved tomato juice. Once the tomatoes are well caramelized, add them to the pot. Using an immersion blender, blend the soup until creamy. (I recommend taste testing it here, if you would like to go dairy free – it tastes amazing.)

Add the pesto (I would recommend using homemade, but given the current season, its absolutely ridiculous to attempt), and the half and half. Mix well, and serve. (the husband recommends it topped with sour cream + tortilla strips)