Then add in vegetable broth thyme and the chopped cauliflower. 2 tbsp oil – divided between onions and roasted veggies.
Let the roasted vegetables cool slightly before adding to the blender.
Roasted red pepper and cauliflower soup. How to make roasted cauliflower soup. Roasted Red Pepper and Cauliflower Soup If you thought that potato soup couldnt get any better prepare to have your mind blown. 12 tsp salt or to taste 12 medium onion diced.
The roasted and caramelized veggies give this soup an incredible flavor and the half half gives it a rich smooth finish. Cover and simmer until cauliflower is tender 20-25 minutes. While the red peppers are roasting sauté the onions garlic and paprika in a large pot with some olive oil.
2 red bell peppers. Blend until completely smooth. Duck fat to heat and add diced green onion.
In a pot bring 4 tbsp. Roast for about 20 minutes. Soup season is definitely here and do I ever have a tasty one to share with you today a creamy roasted cauliflower and red pepper soup.
Working in batches transfer roasted cauliflower red pepper and roasted garlic to a blender add in ½ cup chicken stock or more to help puree the soup. Roast in a preheated 400 degree F oven for about 20 to 30 minutes until golden brown. Add chopped cauliflower thyme bay leaf and broth.
1 12 tsp curry powder. To make this soup you will need cauliflower red bell pepper sweet potato and spices. Roasted Red Pepper and Cauliflower Soup.
2-4 servings depends on serving size – this recipe easily doubles ingredients. Roast cauliflower in 400F oven for 30-35 minutes. Peel skin off of red pepper.
Place a lid over. To make this soup is the soup we placed all the chopped vegetables in a baking. Heat olive oil in a large pot over medium heat.
Add sliced leeks celery and carrot and saute until beginning to soften about 6 minutes. Roast the cauliflower garlic red pepper and onion. On a separate baking sheet toss together the sliced onion and garlic cloves with olive oil salt and pepper.
Transfer to a stockpot. The roasted peppers add a nice smoky depth to the soup. It is plant-based and a light recipe for dinner or lunch.
Place the cauliflower pieces and red pepper pieces on a large baking sheet and toss in one tablespoon of the olive oil and the salt and pepper. Remove the skins from the peppers by peeling it off carefully. The original idea behind this soup was for a creamy roasted red pepper soup but I figured that I would keep things a little on the healthier side by using pureed cauliflower to add the creaminess and to help thicken the soup up a bit.
Creamy Cauliflower Red Pepper Soup When cool weather strikes soup is one of my favorite meals. This creamy cauliflower and potato soup is so rich and delicious. This soup is quick and easy.
Add seasonings into the pan to toast then add chicken broth red pepper and cauliflower to the pan. Its flavored with little more than sautéed onion and garlic fresh thyme salt pepper and a pinch of hot chili flakes. If you feel so inclined you can even step it up with a pinch of smoked paprika.
Return to the oven for 10. Instructions Preheat your oven to 400 degrees Fahrenheit. Roast both the red peppers and the cauliflower mixture in the oven for 20 minutes before flipping the red peppers and gently stirring the cauliflower mixture.