Cream of tomato and cauliflower soup

For the basil oil

• ½ cup (125 ml) basil leaves, densely packed
• ¼ cup (60 ml) olive oil

For the soup

• 8 very ripe tomatoes, about 5–6 cups (1.25–1.5 L)
• ¼ cup (60 ml) olive oil
• 1 onion, chopped
• 4 cups (1 L) chicken or vegetable broth
• 1 large cauliflower, coarsely chopped
• 1/3 cup (85 ml) fresh basil, chopped
• Salt and pepper, to taste

Make the basil oil:

• In a small bowl, combine basil and olive oil, and puree using a hand-held mixer. Set aside.

Make the soup:

• Blanch tomatoes (see note below) and let cool, then cut each tomato into 8 quarters. Set aside.
• In a large saucepan over medium heat, heat oil and cook onion until translucent, about 5 min.
• Add broth, tomatoes and cauliflower. Bring mixture to a boil, then simmer until cauliflower is tender, about 15 min.
• Add basil and puree using a hand-held mixer.
• Season to taste with salt and pepper. Divide soup into bowls and drizzle with basil oil before serving.

*How to blanch tomatoes:

• Remove stems from tomatoes and cut an “X” at the bottom of each.
• Drop tomatoes into a large pot of boiling water and leave them for no more than 1 min.
• Remove tomatoes from water, let cool, and then peel away the skin.