The chef-owner of Loring Place in New York City offers a comforting recipe from his new Chasing Flavor cookbook: "The Parmesan croutons are about as addictive as they come."

By People Staff
October 06, 2020 10:51 AM
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Credit: Victor Protasio

The chef-owner of Loring Place in New York City offers a comforting recipe from his new Chasing Flavor cookbook: "The Parmesan croutons are about as addictive as they come."

Dan Kluger's Creamy Tomato & Cauliflower Soup with Parmesan Croutons

1 lb. sourdough or country loaf bread, cut into 3/4-in. pieces

3/4 cup extra-virgin olive oil, divided

2 tsp. kosher salt, divided

4 oz. grated Parmesan cheese

1 (14.5-oz.) can whole peeled plum tomatoes

1 medium Spanish onion, thinly sliced

2 large garlic cloves, thinly sliced

1 (1 1/2-lb.) head cauliflower, cored and cut into 1-in. pieces

3 cups water

1/2 cup crème fraîche

1 Tbsp. sherry vinegar

Chopped fresh chives

Freshly cracked black pepper

1. Preheat oven to 350°. Toss together bread, 1/2 cup olive oil and 1 teaspoon salt in a large bowl; spread in an even layer on a baking sheet. Bake in oven until beginning to sizzle, 5 to 10 minutes. Sprinkle half of the cheese over bread, and toss well. Bake 10 minutes, stirring once or twice. Sprinkle with remaining cheese; toss well, and bake until croutons are golden brown and crisp on the outside, about 5 minutes more. Let cool on baking sheet to room temperature.

2. Using your hands, crush tomatoes in a bowl. Heat 3 tablespoons olive oil in a large saucepan over medium-low. Add onion, and cook, stirring often, until very soft, 5 to 7 minutes. Add garlic, and cook until soft, about 2 minutes. Add crushed tomatoes, cauliflower, water and 1 teaspoon salt. Bring to a simmer; cover and cook over low heat until cauliflower is very tender, about 15 minutes. Turn off heat, and stir in crème fraîche.

3. Blend soup with an immersion blender until smooth. Stir in vinegar. Divide soup among bowls; garnish each with chives, pepper and 1 tablespoon olive oil. Top with Parmesan croutons.

Quick tip! Pureed cauliflower can "mimic the richness and consistency of cream" without overpowering most vegetable-based soups, says Kluger. Start with 1 small head of cauliflower and adjust as needed for desired consistency.

Serves: 6

Active time: 30 minutes

Total time: 1 hour