Tomato Soup

I watched Pioneer Woman's show on Saturday, where she made a great Tomato Soup. I decided to pretty much use that recipe, but make it my own. If you make hers, I'm sure you will love it.  I am equally sure you will love my take on it.

I wanted a thick, creamy soup, as I prefer cream of tomato soup.  However, I didn't want to add any  cream or thickener, so I went with cauliflower to make it thicker AND healthier.

Tomato Soup (my version)

1/2 white onion chopped finely
3 green onions chopped finely
4 tablespoons (1/2 stick) butter
One 28-ounce can crushed tomatoes (use a good brand, I use Cento)
One 46-ounce bottle or can tomato juice
6 tablespoons sugar
2 tablespoons chicken base
1 head of cauliflower
1 cup white wine
1 1/2 cups whole milk
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Separate the cauliflower florets, and begin boiling them in a medium pot of water.

While the cauliflower is boiling, melt the butter in a large pot. Add the onion and cook until translucent.

Add the tomatoes, tomato juice and sugar to the onion.  Stir to combine. Add the chicken base, wine, milk, and basil, and heat through.

When the cauliflower is tender, drain and add to the soup mixture.

Blend the soup with an immersion blender until pureed. Add the flat leaf parsley and continue blending just a bit more, trying not to puree the parsley completely.

I cooled the soup completely and refrigerated it overnight. I served it the next day with warm rolls, and garnished with grated Parmigiano-Reggiano.