Creamy Cauliflower & Red Pepper Soup
When cool weather strikes, soup is one of my favorite meals. The roasted and caramelized veggies give this soup an incredible flavor and the half & half gives it a rich, smooth finish.
Ingredients (soup)
6 C. cauliflower florets (cut in bite size pieces)
2 C. diced red bell pepper (cut in bite size pieces)
2 T. avocado or olive oil
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
3 ½ C. chicken or chicken bone broth
1 T. dried minced onion
1 tsp. Hungarian or smoked paprika
½ tsp. dried thyme
½ C. half & half
Ingredients: (toppings), optional
Chopped fresh parsley
Shredded parmesan cheese
Red pepper flakes
Directions
Preheat oven to 425 degrees.
Place cauliflower florets, red pepper and oil in a large resealable plastic bag. Seal bag and shake gently to coat veggies with oil.
Spread veggies evenly on a rimmed baking sheet. Sprinkle with garlic powder, salt and pepper.
Place baking sheet on lower shelf of oven and roast 25 minutes. Turn veggies over and roast an additional 15 minutes.
Place roasted veggies in a large saucepan; add broth, dried minced onion, paprika and thyme. Stir.
Bring to a boil and reduce heat to low; simmer 10 minutes.
Using an immersion blender, blend until smooth. Stir in half & half and heat through. Adjust seasonings to taste, if necessary.
Servings: 4 (1 ¼ C. serving size)
TIP: If you do not have an immersion blender, you may use a standard blender or food processor. Cool soup before blending as the heat can blow the top off small appliances. Reheat and then add half & half. For a creamier texture, you may sub heavy whipping cream in place of half & half; adjust nutrition info.
Nutrition Info (per serving – no toppings.):
Calories – 212
Fat – 11 g
Protein – 7 g
Carbs – 16 g
Fiber – 3 g
Net carbs – 13 gNutrition has been calculated using the MyFitnessPal recipe calculator.