Tomato cauliflower soup

    40 min

    An extremely filling Italian soup made with cauliflower, tomatoes, fresh herbs and cream. Serve with a drizzle of extra virgin olive oil and freshly grated Parmesan.

    London, England, UK
    4 people made this

    Serves: 6 

    • 1 tablespoon extra virgin olive oil
    • 30g pancetta cubes
    • 1 onion, chopped
    • 1 cauliflower, chopped
    • 1½ tablespoons freshly chopped parsley
    • 2 sage leaves
    • 1 or 2 sprigs fresh rosemary
    • 1 (400g) tin peeled plum tomatoes
    • 300ml whipping cream
    • 450ml chicken or vegetable stock
    • Salt and freshly ground black pepper to taste
    • 2 tablespoons freshly grated Parmesan cheese

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat olive oil in a large pot over medium high heat. Add the pancetta to flavour the oil; cook until golden, then remove and keep for garnish.
    2. Stir in chopped onions, cauliflower, parsley, sage and rosemary. Cook, stirring frequently until the onion and cauliflower have browned, about 5 or 10 minutes. Stir in tomatoes and stock; bring to the boil. Lower heat and simmer until cauliflower is tender, about 15 to 20 minutes.
    3. Add cream and puree the soup either with a hand held immersion blender or a food processor.
    4. Serve with reserved pancetta, a drizzle of extra virgin olive oil and grated Parmesan cheese.

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