I put sliced carrots in a small saucepan, and covered them with boiling water. I let them simmer, covered, for 10 minutes. I added chopped cauliflower florets and cooked, covered, for 7-8 minutes. You can add extra water if necessary. Meanwhile, I melted butter in a pan and added skinned, seeded, and chopped tomatoes. I sauteed them until mushy. I stirred in fresh chopped basil leaves and grated cheddar cheese until melted. I put the carrots, cauliflower, and tomato sauce all in a blender, along with 3 tablespoons of the cooking liquid, and chopped it until it was a nice chunky texture. You can also purée it smooth if you prefer.