Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
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
- 4 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 pinch red pepper flakes (do not overdo because a little goes a long way!)
- 32 oz. chicken broth
- 8 ounces goat cheese, crumbled
Directions
- 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 (i.e. Tupperware) and let 'steam' for 20 minutes before pinching the skins off and dicing. If all of the skin does not come off do not fret! It will still make a very smooth soup.
- 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 30 minutes.
- 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, and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender. I make it a very creamy consistency because I do not like chunky textures!
- Season with salt and pepper (I did not add any because the flavor was already great) and serve garnished with goat cheese.
Recipe and Image changed slightly from here
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