Description
A comforting and creamy soup made with roasted red peppers, cauliflower, and goat cheese.
Ingredients
Scale
- 4 red bell peppers
- 1 small head cauliflower
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 pinch red pepper flakes
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 4 ounces goat cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat your broiler. Place the red peppers on a baking sheet, cut side down. Broil until the skins blacken, about 10 minutes.
- Transfer the peppers to a sealable container and cover. Let them steam for about 20 minutes.
- Toss the cauliflower florets with 1 tablespoon of olive oil and roast in a preheated 400°F (200°C) oven until tender and caramelized, about 20-30 minutes.
- Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the diced onion and sauté until tender, around 5-7 minutes.
- Add the chopped garlic, thyme, and red pepper flakes; sauté until fragrant, about a minute.
- Peel the roasted red peppers, discard the skins, and dice them. Add to the pan with the roasted cauliflower, broth, smoked paprika, and crumbled goat cheese. Bring to a gentle simmer for about 10 minutes.
- Purée the soup with a hand blender to your desired consistency.
- Season with salt and pepper to taste. Serve hot, garnished with more crumbled goat cheese.
Notes
This soup can be made a day in advance; just reheat gently. Customize with different toppings or use an air fryer for roasting.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg