Lidia’s cauliflower and tomato soup recipe is a great soup recipe that you can add to your cooking experience. This is a great starter and you can eat it with freshly toasted bread. You can opt to chop up some parsley or cilantro.
Tomato soup is great on its own and this dish also adds cauliflower and the taste gets even better. The warm, sweet and sour flavor of this soup will feel lovely to enjoy.
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How to Make Tomato Cauliflower Soup
Tomato cauliflower soup is an amazing dish to enjoy, especially during vegetable harvest season. In many countries it is winter and in many places it is during autumn and winter. The specialty of this dish is that it will feel perfect for the occasion no matter what season you are having it in.
The aromatic flavor and richness in every bit of the soup are worth the trouble of cooking it on your own. The Lidia Bastianich cauliflower soup is a great starter for working up an appetite before the main courses.
Check out this simplified recipe so you can cook this awesome soup for yourself and your loved ones. It is a homely and comfortable food that you can enjoy cooking and having.
Ingredients that You Will Need Are:
One-Fourth of a Cup of Extra-Virgin Olive Oil
One Medium-Sized Chopped Onion
One Large Carrot, Peeled and Chopped
Four Chopped Celery Stalks
One-Fourth of a Cup of Tomato Paste
Two Fresh Bay Leaves
One Tablespoon of Chopped Fresh Thyme
Half a Teaspoon of Crushed Red Pepper Flakes
Four Teaspoons of Kosher Salt
One Large Head Cauliflower, Cut into 1-Inch Pieces
One and a Half Cups of Long-Grain Rice
Half a Cup of Chopped Fresh Italian Parsley
Freshly Grated Grana Padano, for Serving
Method of Preparing the Italian Cauliflower Soup Step by Step:
Step 1: Add the olive oil to a large Dutch oven set over medium heat. Add the onion, carrot, and celery to the heated oil. Cook for about 5 minutes, or until the vegetables begin to soften.
Make a hole in the pan and pour in the tomato paste. Cook and stir the tomato paste in that location for 2 to 3 minutes, or until it is roasted and darkens a shade or two.
Step 2: 5 quarts of cold water, bay leaves, thyme, crushed red pepper, and salt are added to the pot. Bring to a boil, then reduce to low heat and cook, uncovered, for 30 minutes, or until veggies are soft.
Step 3: Add the cauliflower, cover, and cook for 30 minutes, or until the cauliflower is very soft.
Step 4: Toss in the rice. Uncover and cook for 15 minutes, or until the soup has thickened and the rice is just soft.
(If you won’t be serving the entire soup at once, cook the rice in the amount of broth you’ll be serving and reduce the rice correspondingly.)
Step 6: Take out the bay leaves from the soup. Keep the soup in the pot so you can reheat it.
Scoop and pour the soup in bowls along with a drizzle of olive oil and a sprinkling of shredded cheese on top. Serve with toasted bread and enjoy.
Note: The oil drizzle is especially for aroma but it also adds a fresh taste to the soup. The warm soup will feel great to eat with the oil and cheese adding a refreshing and comfy element to the dish.
This amazing and elegant Italian cauliflower soup is a great addition to the table during the winter season. The different taste of this soup apart from generic recipes will feel very welcoming in the cold weather.
Out of Lidia’s soup recipes, this particular dish is perfect for all ages and food lovers will definitely flock towards this dish at the table. You can enjoy it with bread or by itself.
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