PP Cream of Tomato Soup
Chef: Del Sroufe
Makes: 6-8 Servings
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
INGREDIENTS
1 medium yellow onion, diced
4 garlic cloves, minced
4 c low—sodium vegetable broth
1 28 oz can diced tomatoes, undrained
1 12 oz bag frozen cauliflower or 2 c fresh cauliflower florets
4 pitted dates (optional)
1 c fresh basil leaves, shredded
Sea salt and black pepper
DIRECTIONS
Sauté the onion in a large saucepan over medium heat until the onion turns translucent and starts to brown, about 8 min. Add water 1 to 2 T at a time to keep the onion from sticking. Add the garlic and cook for another min.
Add the vegetable broth, diced tomatoes, cauliflower, and dates (if using); cover; and cook for 15 min. Add the basil, season with sea salt, and black pepper to taste, and cook for another 5 minutes to marry the flavors.
Puree the soup in batches in a blender or use an immersion blender to puree the soup right in the pot. Taste and adjust for salt and serve.
TIP
When pureeing hot liquids in a countertop blender, remove the center of the blender lid and hold a dish towel firmly over the hole to catch the released steam. Start the blender on low and slowly increase the speed.
Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and is now sharing his talents at the T. Colin Campbell Center for Nutrition Studies. Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives, and the Spanish version Tenedores Cuchillos. Learn more at Chef Del Sroufe, Facebook, Linkedin, Twitter, Pinterest, and Instagram.
