Tomato Cauliflower Soup
Minestra di Pomodori e Cavolfiore
Adapted from Lidia Matticchio Bastianich
2 tablespoons olive oil
1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
1/4 cup tomato paste
1 bay leaf
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
5 cups chicken or vegetable broth
1 teaspoon kosher salt
1 head cauliflower, coarsely chopped, including the tender leaves
1 large tomato, diced
1/2 cup long grain white rice
Fresh lemon juice
Chopped fresh parsley
Grated Parmesan cheese
- Place a large Dutch oven or soup pot over medium heat and add the olive oil. Add the onion, carrot, and celery and cook until the vegetables begin to soften, about 5 minutes.
- Clear a space in the pan and add the tomato paste. Cook and stir the tomato paste in that spot until it is toasted and darkens a shade or two, about 2 to 3 minutes.
- Add 5 cups broth, bay leaf, thyme, red pepper flakes, salt, rice, tomato, and cauliflower. Bring to a boil, reduce heat, and simmer, partially covered, until vegetables are tender and rice is cooked, about 30 minutes.
- Stir in 2 teaspoons lemon juice. Taste and add more salt or lemon juice as needed. Remove bay leaf and serve with parsley, a drizzle of olive oil, and a sprinkle of grated cheese.