January 26, 2013 by Sam
Growing up, I was not much a tomato soup fan. It’s only been recently that I’ve appreciated its yummy goodness. I found this amazing recipe on Holistic Squid‘s blog but it’s actually a recipe by Real Food Devotee‘s Monica Ford.
This soup is so thick & hearty that it could be a meal on its own. I served mine alongside cheese-stuffed burgers and some grilled cheese sandwiches (for our non-primal guests). One of our guests is a vegetarian so we made him a batch substituting the chicken stock with vegetable stock. Both batches were incredibly delicious!
1 yellow onion
1 head of garlic (Tip: How to easily peel a head of garlic in 10 seconds)
5 tbs. butter
1 head of cauliflower, roughly chopped
3 cups chicken broth
3 28 oz. canned whole tomatoes
2 tsp. salt
1 tbs. dried basil
1/2 tsp. cayenne
1/2 tsp. pepper
1 cup cream
1 cup crème fraîche
Dice the onion & garlic. Melt butter in the bottom of a large pot, add the onion & garlic & saute for a few minutes. Add the chicken broth & cauliflower to the pot, bring to a boil then turn down to simmer.
Once the cauliflower is tender, add the tomatoes and simmer on low for 35 minutes. Make sure to stir every once in a while so the soup does not stick to the bottom of the pot.
Remove the pot from heat & stir in the spices, cream & crème fraîche. Blend the entire pot using an immersion blender or blender.
Optional: Garnish with crème fraîche & fresh basil.