- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
Share This Recipe
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
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!
