Lemony Cauliflower with Brown Butter

Lemony Cauliflower with Brown Butter

Cauliflower has had a glow-up.

In recent years, it has busted out of its shell and gained popularity as an alternative to other foods.

There’s the rice alternative, in which cauliflower is grated on a large box grater or broken down in a food processor into small, ricelike pieces, then cooked until soft. There’s the mashed potato alternative, when cauliflower is cooked and pureed with things like milk and cheese. And there’s even the steak alternative, where you cut the cauliflower into thick slabs and roast it in the oven or in a skillet with plenty of olive oil and salt and pepper until it’s soft.

Tomato Soup with Cheesy Croutons is warm, simple and perfect for fall

Tomato soup is one of the easier soups to make at home. It's luscious and flavorful, but doesn't actually require a whole lot of cream or butter to taste that way. And canned tomatoes make the prep work almost nonexistent.

If you're really into soups, I recommend investing in an immersion blender, a wand-like object that goes right into your soup pot to blend up the ingredients into a smooth, spoonable texture. 

Tomato Soup with Cheesy Croutons

A large drizzle of olive oil, or butter
1 medium onion, white or yellow
2 cloves garlic, grated or very finely minced
3 whole carrots, peeled
Salt and pepper, as needed
1 (6-ounce) can tomato paste
2 (28-ounce) cans tomatoes, preferably whole
32 ounces chicken broth (or veggie broth)
Water, as needed
1/3 cup heavy cream
Handful of fresh basil, roughly chopped
1 cup shredded (not grated) Parmesan cheese

Heat oil in a large pot set over medium-high heat. When oil is hot, add onion, garlic and carrots. Season generously with salt and pepper. Cook for about 5 minutes, or until carrots are starting to soften. 

Add tomato paste and stir well, then cook for 2 more minutes so the paste can cook a bit. Add canned tomatoes and broth. Stir well and bring to a boil. Add about 1/2 cup water, then stir. If soup is still very thick, add 1/2 cup more water, or enough until you reach the consistency you like. Reduce to simmer and let cook for 20 to 25 minutes with a lid on the pot. 

If you have an immersion blender, stick it in after 20 minutes and blend up the soup. Stir in heavy cream and turn heat off but allow pot to remain on the burner.

If you don't have an immersion blender, remove soup from burner and allow it to cool for about 15 minutes. Pour in a regular blender (you may need to do this in batches), and blend until smooth. Pour back into pot, then stir in cream and finish out the recipe.

To make the croutons, heat a large skillet over medium-high heat and coat it with olive oil or cooking spray. Scoop a tablespoon of Parmesan cheese and gently place it into the skillet, forming a small mound. Repeat with remaining Parmesan. Cook for about a minute, then flip and cook on the other side, repeating until Parmesan is crispy, like a crouton. 

Serve soup with croutons and basil on top.