Cauliflower Roasted Red Pepper Soup
Indulge in a delicious and flavorful cauliflower roasted red pepper soup that makes for a perfect side dish. This recipe is guaranteed to be a tasty addition to any meal.
Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking Broil the cauliflower florets in the oven on high until they are tender and crisp, While the cauliflower is roasting, place the oil in a large pot, add in the diced onion Add the chicken stock, thyme, and smoked paprika into the pot and mix together. Remove the skins from peppers, dice peppers and add them into the pot; mix If you have a blender, add the soup into it 2 cups at a time and blend until the Add soup back into pot and let simmer for a few minutes. Add salt and pepper and
sheet lined with parchment paper. Broil in the oven on high until the skin has
become black. Remove from the oven and place into a sealed container and allow
the peppers to cool down and steam.
making sure to turn them over halfway. Takes about 20-25 minutes.
and garlic cloves. Saute over medium-to-low-heat until the onions are tender.
Allow the mixture to simmer on medium-heat.
together. Do the same with the cauliflower. Allow the soup to simmer on medium heat for 20 minutes.
mixture is creamy and pureed. If you don’t have a blender, you can eat without
blending - the soup will be a bit more chunky that way.
serve!
Ingredients
Directions
Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking
sheet lined with parchment paper. Broil in the oven on high until the skin has
become black. Remove from the oven and place into a sealed container and allow
the peppers to cool down and steam.
Broil the cauliflower florets in the oven on high until they are tender and crisp,
making sure to turn them over halfway. Takes about 20-25 minutes.
While the cauliflower is roasting, place the oil in a large pot, add in the diced onion
and garlic cloves. Saute over medium-to-low-heat until the onions are tender.
Add the chicken stock, thyme, and smoked paprika into the pot and mix together.
Allow the mixture to simmer on medium-heat.
Remove the skins from peppers, dice peppers and add them into the pot; mix
together. Do the same with the cauliflower. Allow the soup to simmer on medium heat for 20 minutes.
If you have a blender, add the soup into it 2 cups at a time and blend until the
mixture is creamy and pureed. If you don’t have a blender, you can eat without
blending - the soup will be a bit more chunky that way.
Add soup back into pot and let simmer for a few minutes. Add salt and pepper and
serve!