Roasted Cauliflower & Red Pepper Soup Recipe

Name: Roasted Cauliflower & Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet red peppers, halved and seeded; 1 large head cauliflower, broken into florets (about 7 cups); 4 tablespoons olive oil, divided; 1 cup chopped sweet onion; 2 garlic cloves, minced; 2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed; 1/2 teaspoon paprika; 1/4 cup all-purpose flour; 4 cups chicken stock; 1 cup 2% milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 to 1/4 teaspoon cayenne pepper; Shredded Parmesan cheese, optional

Servings: persons

2 medium sweet red peppers, halved and seeded
1 large head cauliflower, broken into florets (about 7 cups)
4 tablespoons olive oil, divided
1 cup chopped sweet onion
2 garlic cloves, minced
2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
1/4 cup all-purpose flour
4 cups chicken stock
1 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

1
Preheat broiler. Place peppers on a foil-lined
2
, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400u00b0.
3
Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers.
4
In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened.
5
Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese.
6
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium sweet red peppers, halved and seeded, 1 large head cauliflower, broken into florets (about 7 cups), 4 tablespoons olive oil, divided, 1 cup chopped sweet onion, and more.

Yes, Roasted Cauliflower & Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower & Red Pepper Soup

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