Believe it or not, we had our first really cold day so far this week.
November 17 – Thursday –

Unbelievable. It typically snows on Halloween every year (I know this well, having to bundle up over my trick or treating costume every year as a child).
This year we have been blessed…
I am a warm-weather gal – and sun suits me well – so 70 degrees the day before our first snow of the season warms my heart.

Alas, I needed something more to warm my heart and soul once the brisk weather arrived.
Super Spicy Tomato Basil Soup…simmering on the stove, did the trick.
And to top it all off – a healthy dose of peppered shrimp.


Super Spicy Tomato Basil Soup

1 14 oz. can Muir Glen Organics Fire Roasted Tomatoes
1 cup shredded cauliflower
1 cup organic vegetable broth
1 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar
1 Tbs. fresh basil, chopped
1/4 tsp. sea salt
1/8 tsp. black pepper
1/8 tsp. red chili flakes
Steamed Shrimp (optional)

Combine the tomatoes, cauliflower, and broth in a medium pot and bring to a boil. Cover, reduce to a simmer, and cook for about 10 minutes – until the cauliflower is soft.
Transfer to a high speed blender, all the remaining ingredients, except for the shrimp.
Purée until smooth.

Top with shrimp and extra pepper, if desired.

It’s so creamy and smooth…and spicy!

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