Creamy Tomato Basil and Cauliflower Soup

On rainy cool days, one of my favorite things to make is soup! I have such fond recipes of my omas soup, that no matter what soup brings some sort of comfort. I am not a fan of plain tomato soup, but tomato mixed with some other type of vegetable, then yes! So I looked around for a while, and finally came upon this recipe. This recipe is fairly easy, and most of the ingredients you will have on hand. 
Enjoy! 

Ingredients:

• 1/2 of a head of cauliflower, chopped
• 2 (14 oz) cans diced tomatoes
• 32 oz chicken stock
• 1 cup greek yogurt
• 2 tbsp butter
• 1/2 onion, chopped
• 1 tbsp minced garlic
• 1/3 cup chopped basil
• 5 oz shredded asiago cheese
• Reduced fat sour cream

Directions:
1. In a large soup pot, melt butter. Add onions and garlic and saute 3-5 minutes or until translucent.
2. Add chopped cauliflower and saute another 2-3 minutes. Add chicken stock (should cover cauliflower). Let simmer for 15-20 minutes or until cauliflower is tender.
3. Add cans of diced tomatoes, chopped basil basil, and greek yogurt. Let simmer for 5 minutes.
4. Using an immersion blender, blend soup until creamy and there are no lumps. (You can also pour the soup into a blender in two batches, and blend until smooth. Then pour back into the pot.)
5. Once blended add 5 ounces asiago cheese, and salt and pepper to taste. Let simmer for another 15-20 minutes, stir to combine melted cheese.
Orginal Recipe Here