Tuesday, May 24, 2011
"Creamy" Tomato Soup
This dish brings up this fond memory of my college roommate and how we would make Campbell's tomato soup and put it in a toasted bread bowl. I love the memories I have of sitting on the floor in our apartment and laughing. Where in I cannot have the bread bowl now, or the dairy, this creamy soup was still super delicious. I hope you like it too and can appreciate the potential for it to evoke your own memories.
Today I sat and ate it for lunch with Italian sausage patties, an almond flour pancake and a little three-year-old roommate that was sure to make me laugh.
2 small cauliflower heads, broke into large pieces
6 cups beef bone broth with marrow
4 cloves of garlic
4 stalks of celery (leaves and hearts okay)
24 oz. Strained tomatoes
7 oz. Tomato paste
1 Tbl. honey (optional)
salt to taste
1. Add broth, cauliflower, garlic, onion, and celery to a stock pot. Bring to a low boil. Check until cauliflower is soft.
2. Add contents of pot to the blender, blend until smooth.
3. Return half of blender contents back into stock pot on medium heat.
4. Blend remainder of cauliflower mixture with both strained tomatoes and tomato paste. Add honey if desired.
5. Let cook and thicken for 5-10 minutes. Salt to taste.