Recipe courtesy of Mary Ellen Diaz
Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons light olive oil
  • 2 onions, diced
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 5 garlic cloves, whole
  • 10 tomatoes, whole
  • 1/2 head cauliflower, diced
  • 1 (16-ounce) can crushed tomatoes
  • 2 teaspoons dried basil
  • 2 cups water
  • 1 cups heavy cream
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch sugar

Directions

Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes.

Add the crushed tomatoes, dried basil and water and then bring to a boil. Let the mixture simmer for 5 minutes.

Next, add the heavy cream, salt, pepper, and a pinch of sugar. Bring to a boil again, and let simmer for another 5 minutes. Adjust seasonings with salt and pepper, as needed. The soup is now ready to serve. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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