Servings: 6 Prep: 15 min Cook: 20 min Total: 35 min
This is one of those “throw it in the pot and blend it” kind of soups I tend to make for lunch. It’s quick to make, hard to mess up and totally tasty! It’s got a little spice and is very “warming” on a cold winter’s day.
The garnish is obviously not required and I rarely make such a thing for myself, but for those looking to impress, you can top it off with a little roasty-toasty cauliflower!
A tip: For a silky smooth soup, you can also run the soup through a very fine-mesh strainer. However … this is FAR from required. Only recommended for the brave individual that likes super smooth soups and lots of extra dishes to do!
Beyond Quick and Basic Tomato SaucePrint Rate
- 1 tbsp olive oil
- 1 each garlic clove thinly sliced
- 1 lb ripe tomatoes (in season) diced
- salt and pepper to taste
- 10 each basil leaves large and fresh
- On medium heat, place a medium sauce pan.
- Add the oil to the pan.
- Once the oil begins to ripple, add your sliced garlic.
- Immediately turn down the temperature on the stove, being careful not to burn the garlic.
- Once the garlic is a very light golden color, add your diced tomatoes.
- Simmer for 10 to 20 minutes (upwards of 30 for more pulpy tomatoes, like Romas).
- Adjust the seasoning, to suit your tastes.
- At the very last moment, tear your basil leaves and stir into the sauce.
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1 thought on “Curried Cauliflower Soup”
Great flavor and quick and easy. I always keep bags of frozen cauliflower so this will be a go to meal for us from now on. Thanks much!