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Tomato Cauliflower Soup

January 13, 2010

This soup is a rendition of a family favorite. Quick and easy to make…and so satisfying. We often make it for a winter meal, but it’s good any time of the year.

Cauliflower Soup

1 head of cauliflower
1 28 oz. can of whole tomatoes
2-5 cloves of garlic
olive oil
sea salt & fresh ground pepper
a bunch of fresh basil

Wash and chop cauliflower into small florets. Separate tomatoes from juice. Break up whole tomatoes into large pieces. Reserve juice and tomatoes.

Heat 3 tablespoons of olive oil on medium high heat in a heavy bottomed saucepan. Add cauliflower. Cook 5-7 minutes, stirring occasionally, allowing cauliflower to brown. Mince garlic cloves and add to the cauliflower. Stir to combine. Add the tomato pieces. Stir to combine and cook 1-2 minutes. Pour in reserved tomato juice and 1 can of water. Bring to a boil, simmer for 5-10 minutes. Serve with freshly cracked pepper, sea salt (if desired) and a fresh basil leaves.

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