Recipe By Sarah Faygie Berkowitz
A brilliant chef in my family came up with this perfect tomato soup recipe using two different soup thickeners — cauliflower and rice — yielding a rich, thick soup with great taste. The best part is, there’s no frying onions or peeling vegetables. Let’s hear it for short-cut soups that look and taste gourmet!
Chop tomatoes and place in a large pot. Cut any large cauliflower florets into smaller pieces and add to pot. Add all remaining ingredients except for rice, sour cream, and chives, and mix.
Bring to a boil, and then reduce heat and simmer on medium-low for one hour.
Add rice, and cook for another 30–45 minutes. Taste, and add more seasoning if desired.
Before serving, add a dollop of sour cream and a few snipped chives to each bowl.
.jpg "Maple Roasted Carrot Soup with Crispy Pastrami Strips")
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