This soup has really great flavor and just a little bit of heat, which the goat cheese balances with a bit of softness. A vegetarian soup easily made vegan with a couple substitutions, and gluten free depending on the broth used.
Author: Gravel & Dine
Recipe type: Soup
Serves: 4
Ingredients
4 red bell peppers
1 small head of cauliflower, cut into florets
1 medium yellow onion
6 garlic cloves
1 c. milk
3 c. chicken broth
½ t red pepper flakes
¼ t paprika
¼ t ancho chile powder
salt and pepper to taste
goat cheese crumbles
Instructions
Cut the peppers in half, remove the seeds and pulp, place cut-side down on baking sheet and broil in the oven for 10 minutes
Spray the cauliflower florets with olive oil and roast in the oven at 425 for 25 minutes
Chop the onion and garlic, saute with the red pepper flakes in a large sauce pan
Chop the roasted red peppers and cauliflower and add to the sauce pan
Add the milk and 1 cup of the broth, use an immersion blender to blend all ingredients until you achieve a smooth consistency, about 2 minutes
Add the remaining broth, paprika, chile powder, salt and pepper and simmer for 5-10 minutes until hot
Sprinkle on some goat cheese and enjoy!
Recipe by Gravel & Dine at https://gravelanddine.com/roasted-red-pepper-soup-goat-cheese/