Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

Mmm, I love creamy, delicious soup when it’s cold outside (and today it was definitely cold outside). This is a fun one because it has a bit of a tangy taste (thanks, goat cheese!) and is creamy without being heavy (thanks, cauliflower!). I found this recipe on Closet Cooking.

bell peppers soup

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

Step 1: 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.
Step 2: 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 20-30 minutes, mixing once in the middle.
Step 3: Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
Step 4: Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
Step 5: 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.

Prep Time: 5 minutes

Cook Time: 1 hour

Servings: 4

For Slow Cooker: Implement steps 1 and 2, optionally implement steps 3 and 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.

Option: Use jarred or frozen roasted red peppers to save some time; use a can of white beans as the thickener instead of the cauliflower; replace one cup of broth with cream or milk.

Nutrition Facts: Calories 328, Fat 16g (Saturated 6g, Trans 0), Cholesterol 20mg, Sodium 517mg, Carbs 30g (Fiber 7g, Sugars 14g), Protein 17g

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2 thoughts on “Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

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