Creamy Roasted Red Pepper And Cauliflower Soup Recipe

1. 1

   Preheat the broiler to high. Place the peppers on a foil lined baking sheet. Place the peppers on a shelf about 4 inches below the heating element and broil until blistered and blackened, then place in a plastic bag and allow to rest for 15 minutes. Once cool enough to handle, use a knife and peel the blackened skin off the pepper under running water. Coarsely chop the peppers and set aside.

2. 2

   In a heavy saucepan, heat 2 tablespoons oil over medium-low heat until shimmering, then add the onions and cook until tender, stirring often, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Add 1 teaspoon salt, 1/2 teaspoon ground black pepper, red pepper flakes, thyme, paprika, and chicken or vegetable broth and bring to a boil. Lower the heat to a simmer, then add the potato and cauliflower and cook until the vegetables are tender, about 20 minutes. Cool for 15 minutes, then puree in batches along with the roasted peppers, until very smooth (see note). Stir in the lemon juice, season to taste with more salt and pepper, and keep warm on low heat until ready to serve.

3. 3

   Heat the remaining 2 tablespoons of oil in a medium skillet over medium heat until lightly smoking, then add the pancetta and apples and cook, stirring and tossing frequently, until the apples are tender and the pancetta is beginning to brown, 3 to 4 minutes. Add the diced bread, and cook, carefully stirring to prevent burning, until the bread has crisped and begun to brown, about 4 minutes longer. Season with the black pepper. Ladle the soup into individual bowls, then garnish with a scoop of the pancetta flavored croutons. Serve immediately.

* Per serving · 4 servings · Values may vary.

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