I love tomato soup, but struggle sometimes to make one which is not overly acidic.
Which is why I came up with the idea of sundried tomatoe soup: D! Ok, and then I looked online and realized half the world is making it.
The final soup which you have here is a low carb team up of creamed cauliflower paired with strident sun dried tomatoes. The reason for this is…. While low carb creamed cauliflower soup may be all the rage and look just like potato soup to trick us – I often finds it tastes a little bit like… ass.
Sundried tomatoes on the other hand do not taste like ass at all, and are quite a domineering ingredient. They interrupt the cauliflower stinkyness beautifully.
To get the most out of my sundried tomatoes, I used the ones which are soaked in olive oil. I then used the olive oil in the soup to richen it up.
How to Make Sundried Tomato Soup
When making tomato soup with sundried tomatoes, it is important to simmer the dried tomatoes until they are soft before blending them. You could do this with all of the other soup ingredients or separately. I prefer to do this separately, as it gives more control over the cooking time of each part of the soup, and give one a chance to make a roux.
This is the method I use to make sundried tomato soup:
- Steam the sun dried tomatoes until soft.
- Add the cauliflower and steam. Blend.
- Make a roux.
- Combine the two pots and allow to simmer briefly.
Its pretty simple, but I thought I would just outline it here quickly because the recipe instructions can make this seem more complicated than it is.
Sundried Tomato & Creamed Cauliflower SoupPrint This
- 1 cup sundried tomatoes
- 8-9 cups water or vegetable stock
- 600 grams cauliflower
- 1-2 large tomatoes
- 200 grams chopped onions
- 50 grams butter
- 1/3 - 1/2 cup sun dried tomato oil
- 4 tablespoons flour
- 1/4 cup red wine
- 4 cloves garlic
- 3 tablespoons tomato paste
- 1 cup milk
- 5 tablespoons nutritional yeast
- 1 teaspoons dried ground rosemary
- 4 teaspoons dried basil
- Salt and pepper to taste
- First off place your sundried tomatoes into a large pot with 3 cups of water. Simmer them until they have softened.
- While the tomatoes are simmering and softening, chop the cauliflower up roughly and dice the onions, tomato and garlic.
- Once the sun dried tomatoes are soft, add the chopped cauliflower to this pot and allow them to steam up until soft. Do not overcook them, as then you can get that stinky ‘overcooked cauliflower’ aroma setting in.
- In a separate large pot, heat the butter and tomato oil. To this add the diced onions and fry on high. Add the diced tomatoes and continue to fry. After a few moments add the flour. Stir this through, allowing the flour to brown slightly.
- Now add 3 cups of water and stir while this thickens.
- Take the cauliflower pot off of the stove and blend this together with the remaining 3 cups of water.
- Add the blended cauliflower and sundried tomatoes to your roux pot.
- Add all other ingredients including salt and pepper to taste and allow to simmer together for 1 minute. If you think that the soup should be a little richer, you can also add a little extra olive oil.
For vegan options: Replace the butter with a generous slug of olive oil. Replace the 1 cup milk with stock or water, or a nut milk. For gluten free options: Replace the flour for thickening with cornstarch by combining 2 tablespoons cornstarch in a small cup with enough cold / room temp water to make a paste. Stir this slurry until all lumps are out with a fork and add this to the soup. You will not add flour to the onions, simply fry them - add water and then add the cornstarch mix and continue with recipe.