This recipe is from NY chef Dan Kluger. His recipe included parmesan croutons but I'll skip those--if you want to make croutons, you know how. The magic here is the soup itself and the creaminess achieved, in part, by the inclusion of a whole head of cauliflower. In order to understand how much I loved this soup, you have to understand that a creamy tomato bisque is one of my favorite foods in the world. It's not easy to get close to, but be different from, anyone's beloved favorite and also become a beloved favorite but this soup did just that. I know I'll make it again and again and again.
Dan Kluger's Creamy Tomato Cauliflower Soup (makes 2 quarts)
1/4 c EVOO
1 tsp kosher salt
1 14.5 oz can whole peeled plum tomatoes
1 " " can water
1 medium Spanish onion, thinly sliced
2 large cloves garlic, thinly sliced
1 1.5 lb head of cauliflower, cored and cut into 1 inch pieces
1/2 c cream
1 tblsp sherry vinegar
Optional and recommended (I added all three):
chopped chives*
cayenne pepper
fresh black pepper
*fresh is great, I grow it in summer but keep dried on hand for winter cooking, like now
1. Heat olive oil in a large saucepan, add onion and cook until soft, 5-7 minutes. Add garlic and continue cooking until garlic softens, about 3 minutes. Add cauliflower, cover, and continue cooking on low heat until the cauliflower's tender.
2. Meanwhile crush tomatoes by hand and add to the pot when the onions and garlic are ready with the water and 1 tsp salt. Bring to a simmer, cover and cook over low heat until the cauliflower is very tender, about 30 minutes (he says 15 but that wasn't my experience).
3. Add cream and pepper(s), blend until velvet smooth. Add vinegar and chives, if using. At this point he says the soup's done, and technically it was, but I returned mine to the stove and simmered it lightly for another 30 minutes to fully integrate the flavors.
