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.
Recipe courtesy of Mary Ellen Diaz from First Slice