Creamy Roasted Cauliflower & Red Pepper Soup
Shake up your soup repertoire! Creamy Roasted Cauliflower & Red Pepper Soup is filling and flavorful. Onion and red pepper blend beautifully with paprika, rosemary and garlic. Try substituting thyme for rosemary as a variation.
- 1 large head cauliflower (cut into florets, rinsed & dried)
- 2 cloves garlic (grated)
- 1 large sweet onion (chopped)
- 2 Tbs O Organics® olive oil
- 1 tsp chopped fresh rosemary
- 1 tsp ground paprika
- 1/2 tsp kosher salt
- 8 oz roasted red peppers (drained (from a jar))
- 3 cups O Organics® vegetable broth
Preheat oven to 400º.
On a baking sheet, add cauliflower florets and toss with onion, garlic and olive oil. Sprinkle salt, rosemary and paprika, then toss again. Arrange in a single layer and bake for 40 minutes, tossing halfway through. Cauliflower should be tender and caramelized after roasting.
In a blender or food processor, add vegetable broth, red bell pepper and all but 1 ½ cups of the cauliflower mixture. Blend on medium to high speed until mixture is smooth and creamy.
Add mixture to a medium saucepan and scoop the rest of the roasted cauliflower. Heat on low, just until warmed throughout. Pour into bowls and serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.