Directions
Skip steps 2, 4 and 7 if using canned/jarred roasted red peppers.
Cover one or two large baking sheets with parchment paper.
Place halved, seeded bell peppers face-down on one baking sheet and broil on high (top rack) until blackened across the top (10-15 mins). You can also roast peppers at 450F for 15-20mins.
Meanwhile, chop cauliflower into florets and place on baking sheet. Meanwhile, chop the onion and garlic.
Remove peppers from oven and immediately transfer to a Ziplock bag or sealed container. Allow peppers to cool and steam for 10-15 minutes.
Broil cauliflower florets for 20-25 minutes, turning them halfway. While the cauliflower roasts, heat oil over medium heat in a large pot, then add onion and garlic. Sauté over medium-low heat until onions are soft and caramelized (4-5 minutes). Add stock, basil, paprika and whisk to combine. Simmer over medium heat.
While it simmers, remove the skins from peppers.
If using canned/jarred peppers, rinse and drain. Next, chop peppers into smaller pieces and add to pot.
Remove cauliflower from oven and add to pot. Mix to combine. Simmer over medium-high heat for 15-20 mins.
Add soup to a blender (DO NOT fill more than halfway).
Cover blender with a paper towel so the steam doesn’t burn your hands and blend until smooth and creamy. Keeping the paper top over the lid, VERY SLOWLY remove blender lid to avoid an explosion (this happened). Transfer to a large bowl. Repeat with the remaining soup mixture.
Once all blended, return soup to large pot. Add water or additional stock to stretch out the soup.
Add salt and pepper and additional spices to taste.
Simmer until ready to enjoy or allow soup to cool before dividing into jars or containers.
Creamy Roasted Red Pepper Soup con't