Cream of Tomato Soup

Name: Cream of Tomato Soup
Yield: Serves 4
Ingredients: ¼ cup (10 g) small fresh basil leaves; Red pepper flakes (optional); 2 tablespoons Cali’flour Breadcrumbs (using a Cali’flour Pizza Crust), or ½ cup (15 g) Croutons; 1 (28-ounce/794-g) can diced tomatoes, with juices; 2 cups (480 ml) vegetable or chicken stock; 1 onion, chopped; ½ teaspoon freshly ground black pepper; ½ teaspoon sea salt; 2 cloves garlic, minced; 1 teaspoon dried Italian seasoning; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 tablespoon tomato paste; ¼ cup (60 ml) heavy cream or coconut cream; 2 cups (214 g) chopped cauliflower florets and stems

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cali'flour Kitchen

By Amy Lacey

Published 2019

About

My youngest son, Grant, is a soup lover. Soup for fall, soup for winter, and even soup for summer. Pair this bowl of creamy tomato bliss with a grilled cheese sandwich, and my little reptile-loving comedian is one happy boy!

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 onion, chopped
2 cloves

Soup
Gluten-free
Summer
Winter

Method

Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the Italian seasoning and cook for 30 seconds. Stir in the tomato paste. Add the tomatoes and their juices, then add the stock, cauliflower, salt, and pepper and bring to a simmer. Reduce the heat to maintain a simmer, cover, and cook, stirring occ