This is one of my go to recipe for soup in my home.

Ingredients

4 red bell pepper, cut in half and seeds removed, can use jarred roasted red peppers

1 small head cauliflower, cut into florets

1 small head cauliflower, cut into florets

1 onion, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

1 pinch red pepper flakes

4 cups chicken broth or chicken stock or vegetable broth

1 teaspoon smoked paprika

4 ounces goat cheese, crumbled

salt and pepper to taste

Directions

Step 1: Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let ‘steam’ for 20 minutes before pinching the skins off and dicing. Skip this step if you use jarred red peppers.

Step 2: Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.

Step 3: Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.

Step 4: Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.

Step 5: Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.

Step 6: Season with salt and pepper and serve garnished with goat cheese.