Cream of Tomato Soup

1 medium yellow onion, diced

4 garlic cloves, minced

4 cups low-sodium vegetable broth

1 (28 oz) can diced tomatoes, untrained

1 (12 oz) bag frozen cauliflower or 2 cups fresh cauliflower florets

4 pitted dates (optional)

1 cup fresh basil leaves, shredded

Sea salt (optional) and black pepper

1. Sauté the onion in a large saucepan over medium heat until the onion turns translucent and starts to brown, about 8 minutes. Add water 1 to 2 tablespoons at time to keep the onion from sticking. Add the garlic and cook for another minute.

2. Add the vegetable broth, diced tomatoes, cauliflower and dates (if using); cover; and cook for 15 minutes. Add the basil, season with sea salt (if using) and black pepper to taste, and cook for another 5 minutes to marry the flavors.

3. Purée the soup in batches or use an immersion blender to purée the soup right in the pot.

Recipe from the China Study Family Cookbook