Ingredients: |
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
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Directions: |
Directions:1) 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.
2) 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.
3) Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
4) Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
5) 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.
For Slow Cooker: Implement steps 1 & 2, optionally implement steps 3 & 4, place everything except the cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before pureeing and mixing in the cheese while the soup is still hot so that it melts.
Option: Use jarred or frozen roasted red peppers to save some time.
Option: Replace one cup of broth with cream or milk. |
This recipe for Creamy Roasted Red Pepper and Cauliflower Soup is from