Cauliflower Tomato Vegetarian Soup

This started out as a pasta sauce recipe from Diane Seed's "Top One Hundred Pasta Sauces" as reported in the Mercury News. Once we made the sauce we couldn't put it over the pasta - it was just toooo incredible. So into a few bowls and we had a fantastic soup.

Preparation time: 10 minutes
Cooking time: 25 minutes

A. olive oil 3 tablespoons  
chili flakes, dried 1 teaspoon  
garlic 2 cloves Peeled
  cauliflower 1 medium head Broken into golf ball size florets
  salt 1 teaspoon  

In a large sauté pan, over medium heat, warm olive oil until it is very hot, but not smoking. 

Add garlic and chili and cook for 1 minute.

Add cauliflower, sprinkle with salt (a good amount, but remember that the vegetable broth is probably salty), and toss to coat with the hot oil. 

Sauté for 5 minutes. Get some brown color on that cauliflower.

B. whole peeled tomatoes 8 ounce can Tomatoes with added calcium will retain more texture.
Use the juice too.

Crush the tomatoes in a bowl until they are wrenched into chunks.

Add to the pan and simmer for 10 minutes.
C. vegetable broth 1 cup  

Add vegetable broth (you can substitute chicken broth) and simmer for 10 minutes more.
D. heavy cream 1 cup You could use milk, but...

Add cream to the soup.  Place into bowls and serve really hot.