I will admit it. I am not a recipe creator, but I do like to fiddle with other people’s recipes. I sub a little of “this” and a lot of “that.” Sometimes the recipe is awful and others times it works. Case in point. I had to write a post for a sponsor using their product. I elected to make a non-dairy cream sauce using my overabundant cherry tomatoes and cauliflower. Well, that cream sauce ended up becoming a delicious soup–cauliflower cherry tomato soup! Truth be told I could have made it into a sauce but it was just so scrumptious as a soup.
As I mentioned, every year I grow an overabundance of cherry tomatoes. I don’t know why I bother to plant them since inevitably, five or more plants show up in beds and through the pathways of my garden–especially around the composter.
I just don’t have the heart to pull them. So, I end up with more cherry tomatoes then I can handle. (Who else has this problem?)
This year, I couldn’t resist and grew yellow pear tomatoes in addition to my usual red cherry tomatoes. They are sweet and oh, so delicious. When you roast them with red tomatoes and then blend them, you have a pink orange sauce similar to pink vodka sauce.
*Smacking lips.*
So I used a recipe from Minimalist Baker as inspiration and prayed that the “sauce” would be as scrumptious as the pear tomatoes. I wasn’t disappointed.
You won’t be either.
Ingredients for Cauliflower Cherry Tomato Soup
- 3 cups cherry tomatoes
- Olive oil
- 1 really large onion or 2 medium size onions
- 8 large garlic cloves
- 1 cauliflower head
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cups Soymilk, almond milk or coconut milk
- salt and pepper to taste
- Fresh parsley for garnishment
Instructions.
1. Turn on the oven to 400 degrees.
2. Cut the cherry tomatoes in half and put them on a parchment lined baking sheet. Drizzle oil and sprinkle Himalayan salt and pepper on them. (You can buy the salt here.)
Don’t those yellow tomatoes look amazing?
3. Put them in the oven for 20 minutes. You can do this step in advance and store the roasted tomatoes in your refrigerator until you need them for this recipe.
4. While the tomatoes are roasting, cut up your cauliflower so you can make cauliflower rice in the food processor. I use a Cuisinart 14 cup blender. (See HERE.)
5. Dice your onion and garlic.
6. Use a large pot to cook all the ingredients. I used a large frying pan which was a mistake. When I added the milk, the ingredients almost spilled over the top of the pan.
7. Cook the onions until soft in a large pot. (About five minutes.) Then add the garlic and cook another two minutes.
8. When the tomatoes are finished, you can either blend them or leave them whole. My children dislike tomatoes but love tomato sauce. Go figure. So, I blended them in my Blendtec when the tomatoes were cool.
9. Add the spices, tomato sauce and cauliflower rice and cook until the cauliflower is soft. (See how my sauce is orange?)
10. At the end add the “milk” of your choice. I added 2 cups of organic soy milk and the soup was thick. If you like a thinner soup, add more liquid.
11. Add salt and pepper to taste and sprinkle with fresh parsley.
If you want to make the recipe a sauce, just add more milk. You may have to adjust your seasonings.
Enjoy!
Join the Conversation
What do you do with an overabundance of tomatoes?
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Allan says
There is also a wonderful cauliflower recipe from Food Network for faux mashed potatoes that is really something you should try. We kick ours up a little with a dash of red pepper. Super good!
http://www.foodnetwork.com/rec.....ecipe.html
Anna@Green Talk says
Allan, that looks delicious. I wonder if you need the cheese? Anna
lindsay says
I would love to make something like this! I’ve been playing around with cauliflower knowing how good vegetables in the brassica family are. Yum 🙂