The Sensitive Kitchen

Thursday, November 05, 2015

Creamy Cauliflower Roasted Red Pepper Soup

4 red bell peppers, halved and seeded
1 head cauliflower, separated into florets
8 large cloves garlic, peeled, bases removed
2 Tbsp olive oil, divided
1 c onion, diced
1/4 tsp thyme
4 c broth
1/2 c light cream
1/2 tsp smoked paprika
Salt to taste

Roast peppers under broiler. Cover; let stand 20 minutes.

While peppers stand, toss cauliflower and garlic with 1 Tbsp oil. Roast in oven 15 minutes or until softened and a bit brown.

Saute onion in remaining 1 Tbsp oil until softened and a bit brown. Add thyme; saute until fragrant.

Remove all vegetables to blender. Puree.

Return puree to stock pot. Add broth and cream to achieve desired consistency. Stir in cream. Salt to taste. Serves 4.

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