St. Louis Bread Company Cauliflower Soup With Cheddar Toasts

Cooks4_6's Note:

This is a wonderful change from the usual cream soups that involve cauliflower or brocoli. I substitured Basil Pesto for the basil when I last made this and it turned out great.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 2 slices bacon, chopped
• 1 white onion, chopped
• 2 garlic cloves, chopped
• 1 head cauliflower, small, cored, chopped to bite-size pieces
• 1 tablespoon all-purpose flour
• 3 -4 cups low sodium chicken broth or 3 -4 cups chicken broth
• 2 plum tomatoes, diced
• 1/4 cup tomato puree
• 2 tablespoons white vinegar
• 8 slices crusty bread, about 1/2 inch thick
• 1/2 cup cheddar cheese, grated
• 1 tablespoon basil, minced

Directions:

1. For The Soup:.
2. Adjust oven rack to highest setting and preheat broiler on low.
3. Heat a soup pot over medium and add the chopped bacon. Saute, stirring occasionally, until the fat is rendered and the bacon pieces are crisp - about 3 to 5 minutes.
4. Add the onions and garlic and saute, stirring frequently, until the onions are a light golden brown- about 8 to 10 minutes.
5. Add the cauliflower, cover the pot and cook until tender - about 5 minutes.
6. Add the flour and stir well to evenly coat the cauliflower, onions and bacon.
7. Add the broth, tomatoes, tomato puree, and vinegar and bring soup to a boil over high heat. Reduce heat to low and simmer for 15 to 20 minutes, or until all the vegetables are very tender and the soup has developed a rich flavor.
8. Add basil to the soup. Add salt and pepper to taste.
9. For The Cheddar Toasts:.
10. While the soup is simmering, toast the bread slices on a baking sheet under the broiler, turning once. Remove when bread is golden brown on both sides.
11. Scatter cheese evenly over the top side of the toasted bread and return to broiler until the cheese bubbles and begins to brown.
12. Serve soup in warm bowls and top each portion with a Cheddar toast.