Tomato Soup with Cheesy Cauliflower Floats
Active Time: 15 minutes • Total Time: 60 minutes
Yields: 4 Servings
- 2 tablesponns olive oil
- 1 1/2 teaspoons ground cumin
- 1 medium onion, chopped
- 3 pounds fresh tomatoes, chopped
- 1 Earthbound Farm Organic Cauliflower
- Parmesan, freshly grated
A lot of tomato soups require peeling and seeding tomatoes. This recipe skips those steps because, heck, that’s what the blender is for. I included this in the tip box at the bottom but we can easily move it up here: Tip: Pressed for time? Skip making the soup and serve Pacific Foods Organic Tomato Soup or Tomato and Red Pepper Soup with the cauliflower floats instead.
To make the soup: Heat oil in a heavy-bottom pot over medium heat. Add onion and stir. Cook until translucent, about 5 minutes. Add cumin and stir until fragrant. Add tomatoes and their juices. Simmer until the tomatoes have broken down and are soft, about 25 minutes. Remove from heat and place tomatoes in the blender and blend (leaving the lid cracked to release heat) until smooth. Return to pot and season with salt and pepper. Serve with cheesy cauliflower floats (recipe below).
Tip: If you don’t like cumin, try curry or garam masala
To make the cheesy cauliflower floats: Preheat oven to 425°. Line a baking sheet with parchment or tin foil. Wash cauliflower and cut into large florets about the size of a mushroom. Cut each floret into thin planks (these should look like vertical cross-sections of the floret) and place in a large bowl. Set any excess cauliflower crumbles in in a separate bowl. Gently toss the planks with oil and salt and pepper. Place them on a baking sheet, giving each plank space to crisp up. Roast for 25 minutes, or until dark golden brown. (The browner the cauliflower the nuttier the taste.) After 15 minutes grate fresh Parmesan over the top of the cauliflower and continue roasting.
Meanwhile, roast the excess cauliflower crumbles by tossing them with oil, salt, and pepper and baking them on a separate lined baking sheet.
Once planks are baked to dark golden brown, remove from oven and allow to cool slightly. Serve by placing on top of a bowls of tomato soup. Garnish with a sprinkling of roasted cauliflower crumbles.