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Cream of tomato and cauliflower soup

Difficulty: Easy

8

Servings

25

Preparation (min)

45

Total (min)

Ingredients

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

Preparation

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.
Photos : Tango [Vitalité Québec] SEPTEMBER 2016
Recipe: Josée Fiset

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