As the polar vortex continues to consume the country, it has been far too easy for me to hunker down in my apartment, go to bed at nine every night, and staying wrapped in my down comforter at all times. Of course I need an appropriate warm, cozy meal to go along with that, so I present to you roasted red pepper, cauliflower, and goat cheese soup.
4 red bell pepper, cut in half and seeds removed
1 small head cauliflower, cut into florets
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 pinch red pepper flakes
4 cups chicken broth1 teaspoon smoked paprika
4 ounces goat cheese, crumbled
salt and pepper to taste
First, slice red peppers in half and place face down on a baking sheet and broil until the skins are blackened, about 10 minutes. Place in a closed container and let steam for 20 minutes so that the skins will be easy to remove.
Toss the cauliflower in olive oil, with a dash of salt, pepper, and garlic powder. Spread on baking sheet and roast in a preheated 400F oven until tender, about 20-30 minutes, mixing once in the middle. When the cauliflower is almost finished, dice the onion and cook over medium heat for 5-7 minutes, until the onions begin to sweat. Add garlic, thyme, and red pepper flakes until the mixture is very fragrant.
Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a blender. On that note, if anyone would like to gift me an immersion blender, I would be in support of that.
Eat up, folks. Let’s get real, the cold spell is not going to pass any time soon, and heat bills are expensive, so let’s do all that we can by eating some warm and delicious meals.