This one is good warm or chilled. It's creamy but has no cream! Great on its own or with a sandwich!
Makes about 2 quarts
1 to 1 1/2 pounds cauliflower florets
3 Tbl olive oil for roasting plus one more for sauteeing the onion and garlic
Salt and pepper
One medium onion, diced
Three cloves garlic, minced
One cup of your favorite tomato sauce (I used Marcella Hazan's)
Seven cups chicken broth
Pre heat the oven to 350F. Place the cauliflower florets on a baking sheet and toss with the 3 Tbl olive oil. Salt and pepper liberally. Roast the cauliflower for about 3o minutes or until the edges just start to brown. Remove from the oven.
In a medium soup pot warm the 1 Tbl olive oil and add the onion and garlic. Saute until everything softens and becomes fragrant.
Stir in the cauliflower and tomato sauce and bring up to a simmer. Add the chicken broth, bring up to a simmer and simmer for about 10 minutes.
Blend the soup in batches in a regular blender or right in the pot if using an immersion blender until smooth. Serve warm or chilled.
