Gourmet Success!

For those of you who know Nic, you know he is a very picky eater, especially when it comes to anything healthy! So it will be a great surprise that I made homemade cauliflower and tomato soups and he loved them both! The key: PUREE! That way he couldn't see the chucks of onion, cauliflower or tomato. I thought I'd share these recipes. They'd be a great way to get your kids (or picky husbands) to eat some veggies. We loved them. WISCONSIN CAULIFLOWER SOUP (similar to Zupas)

2 T. butter 1 medium onion, chopped 1/4 c. flour 1/2 tsp. salt 2 c. milk 32 oz. chicken broth 1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces 1 tsp. Dijon mustard 8 oz. sharp cheddar cheese, shredded (or 1/2 cheddar, 1/2 pepper jack)

1. In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. 2. Gradually stir in milk and chicken broth; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. 3. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. 4. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve. ROASTED TOMATO SOUP 6 c. (3 pints) cherry tomatoes 3 T. olive oil 1 tsp. salt 1/2 tsp. pepper 2 T. butter 2 garlic cloves, minced 1 c. chopped onion 1 can (28-oz.) diced tomatoes 4 c. chicken broth 1/2 tsp. thyme 1 c. whipping cream 1. Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 T. of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes. 2. In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and saute until softened, about 6 minutes. Add the canned tomatoes with their juice, broth, thyme and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes. 3. Using a food processor or blender, puree the soup until it's smooth. (If pureeing while hot, make sure you only do small amounts at a time and hold the lid on with a large towel or hot pad. The steam will make the lid pop right off!) Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary. 4. Ladle the soup into bowls and garnish with cheese. (Great served with grilled-cheese sandwiches.)