Best 3 Cauliflower And Roasted Red Bell Pepper Soup Recipes

ROASTED PEPPERS AND CAULIFLOWER

Steps:

• Place the cauliflower, red peppers and onions in a shallow roasting pan. Add the oil, salt and pepper; toss to coat. Roast, uncovered, at 425° for 20 minutes. , Stir; roast 10 minutes longer or until vegetables are tender and lightly browned. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

CAULIFLOWER AND ROASTED RED BELL PEPPER SOUP

Steps:

• Turn on broiler.
• flatten out the bell pepper halves and arrange them on a baking sheet.
• Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
• very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
• broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
• In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
• cook until onions soft, about 3-5 minutes.
• add chopped cauliflower to the pot of onions, and mix around.
• add entire box of imagine broth (or 1qt of whatever you are using).
• bring to boil and then simmer for 20 minutes.
• take the peppers and garlic out of the oven.
• peel the peppers after they cool, and slip the garlic out of the skin.
• chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
• add to the pot and simmer for about 10-20 minues more.
• Mix everything well, mashing up the cauliflower.
• You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
• you can also add a squirt of lemon and olive oil before serving.

ROASTED RED BELL PEPPER SOUP

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
• In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
• Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.