Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

Ingredients

• Red bell pepper

  Sweet, raw

  4 medium or 476g

• Cauliflower

  Green, raw

  1 head, small or 325g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Chicken broth soup

  Low sodium, canned

  4 cup or 960g

• Paprika

  Spices

  1 tsp or 2g

• Goat cheese

  Hard type

  4 oz or 113g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let 'steam' for 20 minutes before pinching the skins off and dicing.
2. Meanwhile, toss the cauliflower in the (1 tbsp) oil, place it in a single layer on a baking sheet and roast in a preheated 400F oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.
3. Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes. Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute. Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.
4. Season with salt and pepper and serve garnished with goat cheese.
5. (source: http://www.closetcooking.com/2013/11/creamy-roasted-red-pepper-and.html)