Name: Roasted Cauliflower & Red Pepper Soup
Prep time: 50 min
Cook time: 50 min
Yield: 6
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 -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Cauliflower & Red Pepper Soup

1. 2 medium sweet red peppers, halved and seeded -

2. 1 large head cauliflower, broken into florets (about 7 cups) -

3. 4 tablespoons olive oil, divided -

4. 1 cup chopped sweet onion -

5. 2 garlic cloves, minced -

6. 2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed -

7. 1/2 teaspoon paprika -

8. 1/4 cup all-purpose flour -

9. 4 cups chicken stock -

10. 1 cup 2% milk -

11. 1/2 teaspoon salt -

12. 1/4 teaspoon pepper -

13. 1/8 to 1/4 teaspoon cayenne pepper -

14. Shredded Parmesan cheese, optional -

How to cook deliciously - Roasted Cauliflower & Red Pepper Soup

1. Stage

Preheat broiler. Place peppers on a foil-lined baking sheet, 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 400°.

2. Stage

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.

3. Stage

In a 6-qt. stockpot, heat remaining 2 Tbsp. 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.

4. Stage

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 Parmesan.