Roasted Cauliflower & Red Pepper Soup

Name: Roasted Cauliflower & Red Pepper Soup
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 6 servings.
Ingredients: 2 medium sweet red peppers, halved and seeded; 1 large head cauliflower, broken into florets (about 7 cups); 4 tablespoons olive oil, divided; 1 cup chopped sweet onion; 2 garlic cloves, minced; 2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed; 1/2 teaspoon paprika; 1/4 cup all-purpose flour; 4 cups chicken stock; 1 cup 2% milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 to 1/4 teaspoon cayenne pepper; Shredded Parmesan cheese, optional

TOTAL TIME: Prep: 50 min. + standing Cook: 25 min. YIELD: 6 servings.

When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington

Ingredients

2 medium sweet red peppers, halved and seeded
1 large head cauliflower, broken into florets (about 7 cups)
4 tablespoons olive oil, divided
1 cup chopped sweet onion
2 garlic cloves, minced
2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
1/4 cup all-purpose flour
4 cups chicken stock
1 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Directions

1. Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°.
2. Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers.
3. In a 6-qt. stockpot, heat remaining 2 Tbsp. oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened.
4. Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with Parmesan.

Nutrition Facts

1 cup: 193 calories, 10g fat (2g saturated fat), 3mg cholesterol, 601mg sodium, 19g carbohydrate (8g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.