Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

• Vegetarian
• Gluten free

• Produce

  • 1 small head Cauliflower
  • 2 cloves Garlic
  • 1 Onion
  • 4 Red bell pepper
  • 1 tsp Thyme

• Canned Goods

  • 4 cups Chicken broth or chicken stock or vegetable broth

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 pinch Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Goat cheese

Found on closetcooking.com

Description

Ingredients

• 4 red bell pepper, cut in half and seeds removed
• 1 small head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1 pinch red pepper flakes
• 4 cups chicken broth or chicken stock or vegetable broth
• 1 teaspoon smoked paprika
• 4 ounces goat cheese, crumbled
• salt and pepper to taste

Directions

• Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let steam for 20 minutes before pinching the skins off and dicing.
• Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.
• Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
• Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
• Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.
• Season with salt and pepper and serve garnished with goat cheese.

Nutrition