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Baked Tomato Cauliflower Soup

Sprinkle some salt, pepper, and oil over them and bake until they are soft and roasted. Then, let them cool slightly and blend them into a smooth puree. In a large pot, heat some butter and add some cumin seeds, mustard seeds, and green chilies for a fragrant tadka. Pour the tomato puree into the pot and stir well.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 people
Course: Soup
Cuisine: American, French, Indian
Calories: 250
Ingredients Method

Ingredients
  

  • 2 lb Cherry tomatoes
  • 1/2 no Cauliflower
  • 10 no Garlic clove
  • 2 tsp Canola oil
  • 1 tbsp Butter
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 3 no green chilies
  • 1 tsp sugar
  • 1/2 cup Heavy cream milk

Method
 

  1. Take 2 lb Cherry tomatoes, half cauliflower head, 5 to 7 garlic cloves and one cut onion.
  2. Preheat oven at 400 degree Fahrenheit. Take one tray, add tomatoes and cut cauliflower, garlic cloves and onions. Bake all the ingredients for 30 minutes.
  3. Let the baked ingredients cool down for 10 minutes. Take grinder pot, add all baked ingredients and make smooth pure.
  4. Take one pot prepare a mustard, cumin tadka and add some milk and sugar and salt. Perfect creamy tomato cauliflower soup is ready to serve.