Creamy Tomato and Cauliflower Soup

• 2 tbsp butter
• 1/2 sweet onion chopped
• 2 tsp chopped garlic
• 1/2 of a large head of cauliflower chopped into small pieces(I had roughly 4 cups)
• 32 oz chicken stock
• 2 cans of diced tomatoes(14 oz)
• 1/3 cup basil, chopped or torn into small pieces
• 1 cup plain greek yogurt
• 1 tbsp olive oil, extra virgin
• 1/2 tsp ground nutmeg
• 1 sea salt and fresh cracked pepper to taste
• 1/2 cup good quality shaved or grated parmesan cheese
• 1 croutons

1. Melt butter in a large pot and add onion and garlic.
2. Sauteed for about 5 minutes until onion in soft and semi translucent.
3. Next add cauliflower and toss with onions.
4. Cook for about 5 minutes.
5. Pour in the chicken stock and fit the pot with a lid.
6. Simmer over medium heat for 20 minutes.
7. The cauliflower should be softened.
8. Add tomatoes with their juice and cook another 10 minutes.
9. Turn down the heat to low and add all remaining ingredients except croutons and Parmesan for topping.
10. Heat for another 5 minutes stirring to blend all ingredients.
11. Using an emulsion blender(or a regular blender in batches) cream all ingredients so you have a silky, creamy soup without any chunks of cauliflower.
12. Garnish with croutons and Parmesan.
13. Enjoy!
14. !

butter, sweet onion, garlic, head of cauliflower, chicken, basil, greek yogurt, olive oil, ground nutmeg, salt, parmesan cheese, croutons

Taken from cookpad.com/us/recipes/350157-creamy-tomato-and-cauliflower-soup (may not work)