Directions

1. Remove 1 cup of florets from the cauliflower and trim into 1-inch pieces. Bring a saucepan of salted water to a boil. Add the florets, boil till tender for about 3 minutes. Drain and set aside until just before serving.
2. Slice the remaining cauliflower and potato. heat 3 tablespoons of the butter in a soup pot over medium heat. Add the onions and caraway seeds. Cook until the onions soften, for about 5 minutes. Stir in the cauliflower and potato. Pour in the chicken stock to  cover the cauliflower. Season with salt and pepper to taste. Bring to a boil, and then reduce the heat and simmer until tender, for about 20 minutes.
3. Puree the soup using a hand blender or food processor. Reheat on low heat.
4. Heat the remaining butter in a small skillet over medium heat. Add the tomatoes, reduce the heat to low and cook till thick and pulpy, for about 5 minutes. Season with salt and pepper.
5. Add the cauliflower florets to the soup. Serve in soup bowls and garnish with a spoonful of tomatoes, croutons, and chives.