Now that the weather has cooled down quite a bit and I can finally turn on my heat without feeling guilty, I need some delicious and comforting meals to warm my belly. I always seem to go for the same chili recipe, or the Minestrone soup that Safeway sells across the street.
But lately all I have been wanting to do is cook my own recipes, or try out new recipes that I have found online or in my many cookbooks.
I recently picked out a bunch of different soup recipes that I want to try and told Scott to pick one that he may be interested in.
To my surprise he picked out a roasted red pepper soup. The original recipe can be found here, from ClosetCooking.com.
As I always seem to do with recipes though, I made a few changes of my own. The original recipe had the option for either a head of cauliflower or a can of pinto beans. I chose cauliflower.
I also added more vegetable broth, and a few more herbs.
While cooking I realized something that should have been obvious to me – I did not have a hand blender to puree the soup! Whoops…
So I ended up pouring the soup into my old blender and pulsing, hoping for a good and thick consistency.
*Tip* If you pour the soup into the blender like I did, allow the soup to cool first. Also, don’t fill the blender with the soup. Only fill it about half way at a time.*
This actually worked out quite well. Better than I had imagined!
Here is the recipe!
Roasted Red Pepper & Cauliflower Soup
- 1 cauliflower head
- 4 red peppers
- 5 cups of vegetable broth
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp basil
- pinch of parsley
- half cup of crumbled goat cheese
- salt and pepper to taste
- Cut red peppers in half. Take out the seeds and lie peppers cut side down on a pan
- Broil in oven until blackened, approx. 10-15 minutes
- Put peppers in a container with lid and allow them to steam for half an hour
- Pre-heat oven to 400 degrees F, or 200 degrees C
- While the peppers steam, cut up the cauliflower into florets and bake in oven for half an hour, flipping halfway through
- Take out cauliflower and put into pot
- Take the skins off the peppers and dice. Add to pot
- Put all other ingredients in the pot and bring to a boil
- Reduce to simmer for 15 minutes
- If you have a hand blender then blend to a thick consistency
- If you are using a regular blender allow soup to cool
- Reheat soup if you used a blender
- Serve with crumbled goats cheese on top
So simple! This recipe serves 4.
I also added some parsley on top with the crumbled goat cheese because I love adding some green to add a pop of color.
I served this with some french bread for dipping, because french bread makes every meal classier, am I right?
Do you love soup in the fall?
What is your favorite soup to eat?
Would you try out this recipe?