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Gravel & Dine

Roasted Red Pepper Soup with Goat Cheese

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.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Soup
Ingredients Method

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
  • 1/2 t red pepper flakes
  • 1/4 t paprika
  • 1/4 t ancho chile powder
  • salt and pepper to taste
  • goat cheese crumbles

Method
 

  1. 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
  2. Spray the cauliflower florets with olive oil and roast in the oven at 425 for 25 minutes
  3. Chop the onion and garlic, saute with the red pepper flakes in a large sauce pan
  4. Chop the roasted red peppers and cauliflower and add to the sauce pan
  5. 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
  6. Add the remaining broth, paprika, chile powder, salt and pepper and simmer for 5-10 minutes until hot
  7. Sprinkle on some goat cheese and enjoy!