Creamy Tomato Soup w/Cauliflower Base

Yes, it's another tomato soup recipe. But it's different this time, I swear! I had some poor tomatoes that were on their last legs and I knew I wanted to roast them because, well, I'm obsessed with roasting. Oh, and it makes them taste even more amazing. Usually I use tofu as the base to make it creamy, but I wanted to use cauliflower to be a little different. And because it, too, was on its last leg.

Ingredients

1 medium head cauliflower, cut into small pieces

8-10 roma tomatoes

4-6 cloves garlic still in paper

1 cup unsweetened soy milk

Olive oil for roasting tomatoes

.5 cup fresh basil leaves (whole)

Salt and pepper to taste

Preheat oven to 375. Steam califlower until soft. Meanwhile, cut tomatoes in half lengthwise and toss with olive oil (I used my oil sprayer-genius). Place cut side up in baking dish and add garlic. Check after 15 minutes and rotate dishes and flip the garlic over. Check after 10-15 minutes to see if garlic is soft. When it's become soft or just started to brown remove and let cool a few minutes. When tomatoes start to brown, remove from oven.

In an empty pot or blender, add cauliflower, tomatoes, basil, garlic (remove paper, you can generally just squeeze it out), and salt and pepper. Blend together until it turns a nice shade of orange-pink and becomes smooth. It makes 2 large servings or 3 medium servings, and you get most of your veggie servings all in one sitting.

I could eat this every day. I would consider adding some red pepper flakes and/or some croutons, but it's pretty perfect as-is. Maybe some wine, but I'm still not sure how to cook with it yet, so maybe next time.