- 4 red bell peppers, cut in half and seeds removed
- 1 small head cauliflower, cut into florets
- 2 tbs. extra-virgin olive oil, divided
- 1 red onion, diced
- 2 cloves garlic, chopped
- 1 tsp. thyme, chopped
- 1 pinch red pepper flakes
- 4 cups chicken broth or vegetable broth
- 1 tsp. smoked paprika
- Sea salt and pepper to taste
Place the red peppers on a baking sheet with the cut side facing down; broil until the skins are browned, about 10 minutes. Place in a seal-able container and let “steam” for 20 minutes before pinching the skins off and dicing. Toss the cauliflower in the oil; place it in a single layer on a baking sheet and roast in a preheated 400 F/200C oven until tender and caramelized, approximately 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 simmer for 10 minutes before pureeing to the desired consistency with a blender. Season with sea salt and pepper.
Recipe adapted from “Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese.” Closet Cooking. Web. 15 Oct. 2015. <http://www.closetcooking.com/2013/11/creamy-roasted-red-pepper-and.html>.