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roasted red pepper soup4 red bell peppers, cut in half and seeds removed

1 head cauliflower, cut into florets

2 tablespoons olive oil, divided

1 onion, diced

1 tablespoon garlic, minced

1 teaspoon thyme, chopped

1 pinch red pepper flakes

4 cups chicken or vegetable broth or stock

1 teaspoon smoked paprika

4 ounces goat cheese, crumbled, plus more for the garnish

Salt and pepper to taste

To make the soup, start by roasting the red peppers.  Set oven to broil (high heat).  Put cut and de-seeded peppers cut-side down on a baking sheet lined with foil.  Broil until charred.  Depending on your oven, this could take about 10 to 1 5 minutes.

Take peppers out of the oven and put into a sealed paper or plastic bag to sweat and cool off.  Once cooled, the charred skin peels right off and the peppers have a wonderful roasted flavor.  Set the roasted peppers aside.

Turn oven from broil to 400 degrees.  Toss cauliflower florets with 1 tablespoon olive oil, then spread flat on a baking sheet.  Roast until tender and caramelized, about 20 to 30 minutes, turning once about midway through cooking time.

Once cauliflower is out of the oven, heat remaining 1 tablespoon olive oil in a large stock pot and add onion, garlic, thyme, red pepper flakes; cook about 1 minute.

To the pot, add the roasted red peppers and cauliflower, broth, paprika and goat cheese; simmer about 10 minutes.  Use a hand blender or food processor to puree the soup until desired consistency.  Add salt and pepper to taste.

Serve garnished with extra goat cheese, if desired.