Roasting concentrates the flavor of tomatoes, meaning you can make this soup with less-than-stellar, out-of-season tomatoes, and it’s still fantastic. (But make it when local tomatoes are at their best, and you’ll knock your own socks off.)
Fresh fennel gives this simple yet satisfying soup a creamy texture—without the cream. The soup is best served within a few hours when its emerald-green color is brightest. If garnishing with the optional fennel seeds, coarsely crush in a mortar and pestle to release their flavors.
Caramelized apples turn cauliflower soup into a sensational appetizer.
Pear adds a subtle sweetness to this comforting soup, and a spoonful of mustard greens pesto gives it zip. Extra pesto can be swirled into other chunky and creamy soups or used to top pasta.