Velvety, creamy, cozy tomato soup, ready in 15 minutes for your dipping, slurping pleasure. Perfect with crusty homemade croutons and fresh basil on top!
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:3-4 servings* 1x
1/2 medium head cauliflower, broken into florets 2 Tbsp. olive oil 4 large cloves garlic, minced
pinch red pepper flakes (optional, for some spice) 1 Tbsp. tomato paste 1 28-oz. can San Marzano Tomatoes 1/4 cup vegetable stock (plus more if desired)
salt + pepper
for topping: croutons (quick recipe in Notes), fresh basil, fresh cracked pepper
Bring a small pot of salted water to a boil. Add your cauliflower florets and boil until fork-tender, 5-8 minutes. Remove with a slotted spoon and set aside.
Meanwhile, heat olive oil in a medium pot. Add garlic and sauté until fragrant. Add red pepper flakes and tomato paste, and sauté for another 30 seconds.
Add your San Marzano Tomatoes, and carefully crush them with the back of your spoon. It doesn’t need to be perfect because we’re blending everything. Add your vegetable stock, and bring to a low boil, stirring occasionally.
Add your tomato mixture and your cauliflower to a blender and (carefully! it’s hot) blend until smooth. Season with salt and pepper and serve hot with croutons, fresh basil, and / or fresh cracked pepper.
For the croutons: Take 1-2 thick slices of your favorite bread and cube it. Heat 2-3 Tbsp. olive oil in a sauce pan over medium heat and add your bread cubes when hot. Season with salt, pepper, and garlic powder, and constantly mix until golden and crispy. Yummmmm.
*Easily doubled if desired