Partial Ingredients

Everyday Style & Recipes. Est. 2010

Cauliflower and Roasted Red Pepper Soup with Goat Cheese

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Roasted Red Pepper and Cauliflower Soup

I love roasted red peppers. They go so well with so many things whether you add them on sandwiches, salads, soups or sauces–they are a lovely ingredient to work with. I hadn’t tried roasted red peppers in a soup but I was dying to try out this soup with cauliflower and goat cheese. Diced pancetta, fresh thyme and paprika flavor this soup while the goat cheese and heavy cream give it some tangy richness. It’s fairly low in carbs but surprisingly rich and filling. Even the cauliflower puree alone is rich in flavor and has a creamy texture, almost like creamed mashed potatoes. I served it with a dash of paprika and sprinkled with extra goat cheese. Serve with crusty french bread or croutons.

Roasted Red Pepper and Cauliflower Soup 2

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Cauliflower and Roasted Red Pepper Soup with Goat Cheese

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 450 kcal

Ingredients

  • 1 onion chopped
  • 2 tbsp olive oil
  • 3 oz pancetta diced
  • 2 pieces cauliflower heads diced into bite sized
  • 8 medium red bell peppers halved
  • 5 cloves garlic minced
  • 2 tbsp fresh thyme chopped
  • 1/2 tsp cayenne
  • 6 to 8 cups chicken stock to desired consistency
  • 8 oz goat cheese crumbled
  • 1/2 cup heavy cream
  • 1 tbsp paprika
  • sea salt and pepper to taste
  • croutons for garnish optional

Instructions

  1. Turn oven to the broil setting and place the bell peppers cut side down and broil until the skins are charred and blackened, about 10 minutes.
  2. Remove the peppers from the oven and set aside to let cool.
  3. Meanwhile, heat the olive oil in a large sauce pot, add the onion and cauliflower pieces. Cover the pot and let cook until the cauliflower is fork tender, about 10-12 minutes.
  4. Remove the charred skin from the peppers and loose chop them.
  5. Working in batches, blend the cauliflower/onion mixture on high in a food processor, until fully pureed and smooth. Add about 4 cups of the chicken stock gradually while you're pureeing these batches.
  6. Set each batch load aside in a bowl or separate pan, don't add back to the original pot.
  7. Puree the bell peppers as well, adding chicken stock as necessary. The total amount of stock while blending the cauliflower mixture and bell peppers should not exceed 4 cups.
  8. Meanwhile, add a little more olive oil to the empty sauce pot (same one you were using for the caulifloweand add the pancetta. Cook for about 2 minutes until just browned.
  9. Add the garlic and thyme. Cook for about a minute until fragrant, about a minute.
  10. Pour in the cauliflower and red pepper puree. Stir in the heavy cream, paprika, cayenne, and 2-3 cups of chicken stock, adjusting to desired consistency.
  11. Bring the soup to a simmer and cook covered for about 20 minutes.
  12. During the last 5 minutes of cooking, add 5 oz. of the crumbled goat cheese, reserving 3 oz. for garnishing.
  13. Ladle into bowls and garnish with the extra goat cheese and paprika.

Roasted Red Pepper and Cauliflower Soup 3

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