Creamy Roasted Red Pepper and Cauliflower Soup

Name: Creamy Roasted Red Pepper and Cauliflower Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 mediums apple, peeled, cored, and cut into 1/2 inch dice (about 1/2 cup); 1 head cauliflower, core removed, cut into florets; 2 slices crusty Italian bread cut into 1/2 inch dice (about 1 cup); 1 teaspoon finely chopped fresh thyme leaves; 2 teaspoons medium garlic cloves, chopped (about; 1 teaspoons ground black pepper, plus more to taste; 1 teaspoon Kosher salt, plus more to taste; 1 teaspoon freshly squeezed juice from 1 lemon; 946 milliliters homemade or store-bought low-sodium chicken stock (see note above); 4 Tbsps olive oil, divided; 177 milliliters small onion, chopped (about; 79 milliliters pancetta, finely chopped (see note above); 4 larges sweet red bell peppers, cored, stemmed, seeded, and pressed flat; 1 teaspoons hot red pepper flakes; 237 milliliters medium russet potato, peeled and chopped (about; 1 teaspoons smoked paprika (optional)

You can never have too many main course recipes, so give Creamy Roasted Red Pepper and Cauliflower Soup a try. This recipe serves 4. One serving contains 390 calories, 14g of protein, and 17g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of apple, russet potato, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Preheat the broiler to high.

Equipment you will use

Broiler

Place the peppers on a foil lined baking sheet.

Ingredients you will need

Peppers

Equipment you will use

Baking Sheet

Aluminum Foil

Place the peppers on a shelf about 4 inches below the heating element and broil until blistered and blackened, then place in a plastic bag and allow to rest for 15 minutes. Once cool enough to handle, use a knife and peel the blackened skin off the pepper under running water. Coarsely chop the peppers and set aside.

Ingredients you will need

Peppers

Pepper

Water

Equipment you will use

Ziploc Bags

Knife

In a heavy saucepan, heat 2 tablespoons oil over medium-low heat until shimmering, then add the onions and cook until tender, stirring often, about 4 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the garlic and cook until fragrant, about 1 minute longer.

Ingredients you will need

Garlic

Add 1 teaspoon salt, 1/2 teaspoon ground black pepper, red pepper flakes, thyme, paprika, and chicken or vegetable broth and bring to a boil. Lower the heat to a simmer, then add the potato and cauliflower and cook until the vegetables are tender, about 20 minutes. Cool for 15 minutes, then purée in batches along with the roasted peppers, until very smooth (see note above). Stir in the lemon juice, season to taste with more salt and pepper, and keep warm on low heat until ready to serve.

Ingredients you will need

Ground Black Pepper

Red Pepper Flakes

Salt And Pepper

Vegetable Broth

Cauliflower

Lemon Juice

Vegetable

Whole Chicken

Paprika

Peppers

Potato

Thyme

Salt

Heat the remaining 2 tablespoons of oil in a medium skillet over medium heat until lightly smoking, then add the pancetta and apples and cook, stirring and tossing frequently, until the apples are tender and the pancetta is beginning to brown, 3 to 4 minutes.

Ingredients you will need

Pancetta

Apple

Cooking Oil

Equipment you will use

Frying Pan

Add the diced bread, and cook, carefully stirring to prevent burning, until the bread has crisped and begun to brown, about 4 minutes longer. Season with the black pepper. Ladle the soup into individual bowls, then garnish with a scoop of the pancetta flavored croutons.

Ingredients you will need

Black Pepper

Croutons