2poundsfully ripe roma or plum tomatoes, halved, see note
2 cups cauliflower florets (about 190g)
½medium sweet onion, halved
1medium carrot or red bell pepper
1cup water or broth of choice (see note)
Optional: whole milk, heavy cream, cheese (see note).
Preheat oven to 400°F. Roast all the vegetables for 45-50 minutes. Allow to cool.
Once cooked, add to the blender (use a high-powered one, like Vitamix) along with the rest of the ingredients. Start the blender on low speed and quickly increase to highest speed. Blend until completely smooth.
Taste and add milk, cream, or cheese. Can also set aside a portion for baby and season with salt and pepper taste.
Outside of tomato season, use 28 ounce can whole, peeled tomatoes instead.
Don't fill you past the maximum fill line. Depending on the size of your Vitamix (or blender) container, you may need to blend in two batches.
Adjust blending time. If you want to enjoy cold, stop once all the ingredients are blended. Blend for up to 10 minutes if you want to enjoy warm. You will notice steam escaping from the lid.
If you desire a richer soup, you can add whole milk, a swirl of heavy cream or coconut milk (if dairy-free) after blending.
Refrigerate for up to 5 days or freeze for up to 3 months. See above for details.