Creamy Red Pepper & Cauliflower Soup
Servings Prep Time
4 10minutes
Cook Time
Servings Prep Time
4 10minutes
Cook Time
  • 3 red bell pepper cut in half and seeds removed
  • 1 Large head cauliflowercut into florets
  • 2tablespoon olive oil
  • 1 large oniondiced
  • 2cloves garlicchopped
  • 1teaspoon fresh thymechopped
  • 1pinch red pepper flakes
  • 4cups vegetable broth
  • 1teaspoon Hungarian paprika
  • 5tablespoons heavy cream
  • 3oz goat cheese
  • 1oz goat cheese
  • 1/2cup panko breadcrumbs
  • Fresh chives
  1. Cut the red bell peppers in half and remove all seeds. Place the peppers on a baking sheet with the cut side facing down. Move one of your oven racks to the top spot, turn the oven to broil and cook peppers for 10 minutes until the skin is blackened.
  2. Meanwhile, prep the cauliflower. Cut the cauliflower into florets then toss in 1 tablespoon of olive oil. Place the cauliflower in a single layer on a lined baking tray.
  3. Turn oven to 400F and move the oven rack back to a middle spot.
  4. Now bake the red pepper and cauliflower for 20 minutes. Halfway through flip the cauliflower so it gets caramelized on both sides.
  5. Heat 1 tablespoon olive oil in a medium pan. Chop up the large onion and garlic. Cook the onion in heated pan until tender, about 5-7 minutes.
  6. Add the garlic, thyme and red pepper flakes and cook until fragrant, about one minute.
  7. Get out a large pot add the vegetable broth first and bring to a simmer. Next add your cooked onion garlic mix, roasted red pepper, cauliflower, paprika, 3 oz of the goat cheese, heavy cream. Continue simmering all the ingredients together for 10-15 minutes.
  8. In the saucepan you cooked your onion garlic mix in, add half a cup of panko. Toast the panko on medium heat gently stir the panko so it does not burn. Once toasted place in a small bowl and set aside until ready to use.
  9. Use an hand blender or immersion blender to puree your soup to the desired consistency. If you would like your soup to be creamy with no veggie chunks at all, let the soup fully cool down (takes about an hour). After the soup is fully cooled add it to your blender and puree until smooth. Reheat the soup on medium heat bring to a simmer before serving.
  10. Garnish with toasted panko, crumbled goat cheese and fresh chopped chives.