Get Warm and Cozy With This Roasted Red Pepper Cauliflower Soup

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
• Servings:4
• Easy

Ingredients

• 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

• Step 1

  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.

  

• Step 2

  While the peppers and cauliflower are cooking, sauté cut-up onions, olive oil and garlic in a large pot. Then, add chicken broth.

• Step 3

  Once your peppers are blackened, take them out and let cool. Once cool, remove the skins from the peppers.

  

• Step 4

  Cut up your skinless peppers.

  

• Step 5

  Add your cut peppers and roasted cauliflower to your broth mixture. Let simmer for 20 minutes.

  

• Step 6

  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.

  

• Step 7

  Add paprika, thyme and any other spices. Pour into a bowl and top with goat cheese.