Cream of Cauliflower Romanesco Basilic Soup

This delightful soup is ready in a jiffy, yet tastes as if you've been toiling away like a Soup Nazi for hours. The base is a bag of frozen vegetables which contains cauliflower, romanesco, basil, olive oil, garlic, lemon, and seasonings. It's quite tasty and surprisingly low fat, and does all of the seasoning for you.

1 bag of TJ's Cauliflower Romanesco Basilic (freezer aisle)
1 carton of TJ's chicken stock
1/4 cup of milk
1 pat of butter

Defrost bagged veggies in your microwave or on the counter, until soft. Pour contents of bag into a blender with a small portion of chicken stock, enough to permit you to puree the contents until very smooth.

Add puree to a soup pot, add one carton of chicken stock, and heat to boiling. Note: 1 carton makes a brothy soup. Add less if you like thicker soup. Reduce heat, simmer gently to reduce somewhat to the consistency of your liking. Before serving, add 1/4 cup of milk or cream and 1 pat of butter. Stir to combine, adjust seasonings if necessary, and serve.

Garlic-y, basil-y, creamy, and tasty! The romanesco are lovely little pieces of Christmas-tree-looking veggies. Save a few before puree to garnish the soup bowl when serving.


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