Tomato and Roasted Cauliflower Soup with Harrisa and Tahini Recipe
Grown Up Tomato Soup and Grilled Cheese. This classic combo from your youth gets an adult makeover. Rachael makes her version of a creamy tomato soup and spicy grilled cheese.
Pair this soup with Grilled Cheese with Fresh Chili and Herb Paste and Bitter Greens.
Recipe featured on Rachael Ray's Meals in Minutes.
Ingredients
- 1 small head cauliflower, cut into small florets and stem chopped
- Non-aerosol olive oil
- Salt and pepper
- 2 teaspoons ground cumin
- 1 teaspoons ground ginger
- 1 teaspoons ground coriander
- 2 tablespoons EVOO
- 1 Vidalia or white onion, chopped
- 2 cloves garlic, crushed
- 1 quart vegetable stock or chicken bone broth
- 1 can 28 ounces fire roasted crushed tomatoes
- 2 cups tomato sauce or passata
- 1-2 tablespoons harissa paste, to taste
- ¾ cup Tahini
- ½ lemon
Directions
Preheat the oven to 480F. Line a pan with foil and top with cauliflower, spray with oil and season with salt and pepper and dry spices, roast for 20 minutes, turning once.
Heat a soup pot over medium heat with EVOO, 2 turns, add onions and salt and cover pot for about 5 minutes, add garlic, stir, add 1 cup water and raise heat to high and let it absorb into onions, forcing them along a bit. Add stock and tomatoes and 1 tablespoon harissa to start, bring to boil, reduce heat a bit to keep at a bubble but not a splattering boil.
When cauliflower is done, add to pot along with Tahini and use an immersion blender to process, adjust Harissa to your liking and add juice of ½ lemon.
