I’ve made this soup a few times now, and it’s shaping up to be a favorite (with a little more seasoning, that is). Though I easily enjoy vegetarian recipes, this one stands out to me, because the roasted cauliflower pieces make the soup so “meaty” in a way. Which is interesting, because I LOVE cauliflower, but it typically represents a very mild flavor and texture when cooked. Not here, my friends. It’s like it grew beard, found some plaid shirts, and wields an axe like it’s a toothpick, for a living. Then got chopped up and added to the soup I guess, boy that analogy fell apart quickly.
Roasted Cauliflower Tomato Soup
– more salt