On a cold, autumn day, this is the perfect soup to whip up. Healthy, and with only a few ingredients, this roasted red pepper cauliflower soup can become a staple in your fall recipe list.
Roasted Red Pepper Cauliflower Soup
- Prep Time:15 mins
- Cook Time:50 mins
- Total Time:1 hr 5 mins
- 1 head cauliflower
- 2 red peppers
- 3 cups low sodium chicken broth
- 1 teaspoon paprika
- 1 teaspoon garlic
- 1/2 cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon pepper
- 1 teaspoon salt
Cut red peppers in half and cut up one head of cauliflower. Place on a baking sheet and put in the oven at 400°F until blackened.
While the peppers and cauliflower are cooking, sauté cut-up onions, olive oil and garlic in a large pot. Then, add chicken broth.
Once your peppers are blackened, take them out and let cool. Once cool, remove the skins from the peppers.
Cut up your skinless peppers.
Add your cut peppers and roasted cauliflower to your broth mixture. Let simmer for 20 minutes.
Use an immersion blender to mix your broth mixture together until smooth. If you don’t have an immersion blender, you can use a hand blender or a food processor.
Add paprika, thyme and any other spices. Pour into a bowl and top with goat cheese.