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Title: Roasted Cauliflower & Red Pepper Soup
Categories: Vegetables, Herbs, Poultry, Dairy, Cheese
Yield: 6 Servings

2 md Red ball peppers; halved,
- seeded
1 lg Head cauliflower; in florets
- (7 c)
4 tb Olive oil; divided
1 c Chopped sweet onion
2 cl Garlic; minced
2 1/2 ts Minced fresh rosemary
+=OR=+
3/4 ts Dried rosemary; crushed
1/2 ts Paprika
1/4 c A-P flour
4 c Chicken stock
1 c Milk
1/2 ts Salt
1/4 ts Pepper
1/4 ts Cayenne pepper
Shredded Parmesan cheese

Heat broiler. Place peppers on a foil-lined baking
sheet, skin side up. Broil 4" 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°.

Toss cauliflower with 2 tablespoons oil; spread in a 15"
X 10" X 1" pan. Roast until tender, 25-30 minutes,
stirring occasionally. Remove skin and seeds from
peppers; chop peppers.

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.

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.

Elizabeth Bramkamp, Gig Harbor, Washington

Makes 6 servings

RECIPE FROM: https://www.tasteofhome.com

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