Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

Step 1

Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let ‘steam’ for 20 minutes before pinching the skins off and dicing.

Step 2

Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.

Step 3

Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.

Step 4

Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.

Step 5

Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.

Step 6

Season with salt and pepper and serve garnished with goat cheese.

Step 7

Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let ‘steam’ for 20 minutes before pinching the skins off and dicing.

Step 8

Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.

Step 9

Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.

Step 10

Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.

Step 11

Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.

Step 12

Season with salt and pepper and serve garnished with goat cheese.