This tomato soup has incredible flavor, thanks to the fresh thyme and sherry vinegar. And the heavy cream isn’t the only ingredient making this soup blissfully creamy. Cauliflower provides even more body and creaminess, plus you get added nutrition from this hidden vegetable. Serve with an extra few grinds of black pepper for the perfect soup you’ll want to eat year-round.

Creamy Tomato Soup
Yield: About 10 cups; Serves 6 to 8

8 tablespoons unsalted butter
1 medium yellow onion, diced
1/2 small head of cauliflower, trimmed into small florets (about 2 cups)
2 cloves of garlic, sliced
Kosher salt
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons fresh thyme leaves
1/4 cup sherry vinegar, plus more for seasoning
2, 14.5 ounce cans diced tomatoes
1, 32 ounce bottle tomato juice
8 ounces (1 cup) chicken or vegetable stock
1/2 cup heavy cream

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, cauliflower, garlic, a generous pinch of salt and few grinds of black pepper, and cook until the onions are translucent and the cauliflower is almost tender, about 6 minutes. Stir in the sugar, fresh thyme and sherry vinegar, and continue to cook for 1 minute more.

2. Add the diced tomatoes, tomato juice, chicken (or vegetable) stock, another generous pinch of salt and a few grinds of black pepper, and stir to combine. Turn the heat up to high and bring the mixture to a boil. Reduce the heat to low and simmer until the cauliflower is very tender, and the tomato flavor has concentrated, about 10 minutes.

3. Transfer the soup to a blender or use an immersion blender to puree the soup until smooth. Return the heat to medium and stir in the heavy cream. Taste and adjust the seasoning with a splash of sherry vinegar and a pinch of salt. Serve in a bowl with an extra grind of black pepper on top.