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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!
4 Roma tomatoes or 2 cans chopped tomatoes
12 oz (340 g) Beleaf Frozen Cauliflower Florets
4 15-oz (425-g) cans Gefen Tomato Sauce
4 cups water
1 tablespoon Bartenura Olive Oil
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon onion powder
1 and 1/2 cups raw rice
1 cup sour cream, for garnish
handful of chives, for garnish
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.
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