A hearty tomato soup with rich roasted cauliflower and basil-infused olive oil

Scale

Cook Mode Prevent your screen from going dark

Place cauliflower on a sheet pan lined with parchment. Add salt and pepper. Roast at 425 ~20 minutes, until tips are carmelized
In a small bowl, add olive oil and chopped fresh basil and gently stir. Set aside
In a large pot, melt butter/ghee and saute onion over medium heat, add a pinch of salt and pepper. When onion softens, add garlic and Italian seasoning
When onion is translucent, add butter/ghee and flour for the roux. Mix until combined and heat an additional minute
Add stock and tomatoes and mix thoroughly to combine roux. Bring up to a gentle simmer.
Add roasted cauliflower.
Add salt and pepper to taste.
Simmer 1 or more hours, stirring occasionally (especially as soup is thickening)
Just before serving add milk, bring up to temperature (~5 minutes)
Add basil infused olive oil either to whole soup or per serving (so kids can get less if they want, and kids can add their own! Or could just get the flavor from the olive oil without the green!)
Serve chunky or puree for a smooth soup
Portion for freezing

Dairy free: use your own “butter” substitute or olive oil. Use your favorite dairy free milk

For a richer soup, add 1½ c milk and ½ c whipping cream or coconut cream

Gluten free: substitute white rice flour or use 2T cassava flour/2T butter/ghee (cassava has 2x more starch!)

low carb, omit roux and use preferred dairy free milk

Keywords: healthy tomato basil soup