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Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese



Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese , .


Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese


Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

Total Time: 70 Minutes, Servings: 4 Servings

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



Instructions :
  • 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/200C 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.
  • For Slow Cooker: Implement steps 1 & 2, optionally implement steps 3 & 4, place everything except the cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before pureeing and mixing in the cheese while the soup is still hot so that it melts.



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Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese