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.

Remove the peppers from the oven and set aside to let cool.

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.

Remove the charred skin from the peppers and loose chop them.

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.

Set each batch load aside in a bowl or separate pan, don't add back to the original pot.

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.

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.

Add the garlic and thyme. Cook for about a minute until fragrant, about a minute.

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.

Bring the soup to a simmer and cook covered for about 20 minutes.

During the last 5 minutes of cooking, add 5 oz. of the crumbled goat cheese, reserving 3 oz. for garnishing.

Ladle into bowls and garnish with the extra goat cheese and paprika.