• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Cream of Tomato and Cauliflower Soup

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 2 tb Butter
  • 3/4 c Onion, diced (1/4-inch dice)
  • 3/4 c Celery, diced (1/4-inch
  • -dice)
  • 3/4 c Carrots, diced (1/4-inch
  • -dice)
  • 1 1/2 Teapoons dried tarragon
  • 1 1/4 ts Finely minced garlic
  • 1/4 c Flour
  • 3 3/4 c Defatted chicken stock, or
  • -vegetable stock
  • 1 c Dry white wine
  • 1 Head cauliflower, (small to
  • -medium),cut into small
  • -florets
  • 2 c Whole canned tomatoes
  • -w/juice**
  • 1 c Half-and-half, heated
  • 1/2 c Heavy cream, heated
  • 1 ts Salt
  • 1 pn Ground nutmeg
  • 1/2 c Sour cream
  • Freshly cracked pepper to
  • -taste


** (Paradiso or DiNola brand is a good choice). Chop tomatoes briefly in a
food processor.

The soups keeps well in fridge for about 3 days. Can be frozen (gently
reheat after). Makes 12 cups.

In a 4-quart saucepan, melt butter. Add onion, celery, carrots, and
tarragon. Cook over medium heat until vegetables are tender, about 5
minutes. Add garlic and cook 3 more minutes. Add flour; stir to make a
roux. Do not brown. Remove from heat.

In another saucepan, boil stock and wine together for 3 minutes. Whisk a
small amount of the hot stock mixture into the roux. Place roux mixture
over medium heat and stir in the rest of the stock mixture. Add the
cauliflower and simmer until tender, stirring frequently, about 10 minutes.
Add tomatoes, heated half-and-half, heated cream, salt, and nutmeg.
Continue to cook, stirring, until thickened. Remove from heat.

Place sour cream into a medium-sized bowl or measuring cup. Stir in 4
ladlefuls of the hot soup to blend. (Do not cheat on this step and stir the
sour cream directly into the hot soup. It will most certainly curdle.) Then
stir sour cream mixture into soup. Simmer 5 minutes. Do not boil. Season to
taste with black pepper and serve.

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