Monday, January 13, 2014

Roasted Red Pepper and Cauliflower Soup

I'm at it again, I don't know what it is with me and soups lately. I can't get enough. Thank you to Closet Cooking for this recipe (and one of their pictures because, I don't know what was going on with the lighting in my house the other day but this is the best picture I could come up with).


  • 4 red bell peppers, cut in half and seeds removed1 small head cauliflower, cut into florets
  • 1 onion, diced
  • 4 cups chicken broth or chicken stock (but you can use vegetable broth)
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 pinch red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 4 ounces goat cheese, crumbled
  • salt and pepper to taste

How To Cook It:

  • 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 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

Here is Closet Cooking's photo, hmmmmm maybe I should get a little more into photography for the sake this blog....

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