Spicy Roasted Red Pepper, Cauliflower and Tomato Soup

This soup is my go to when I am congested. It’s loaded with garlic and spice to get me back on my feet. This recipe is easily made vegan by replacing the chicken stock with vegetable stock and omitting the goat cheese.

Spicy Roasted Red Pepper, Cauliflower and Tomato Soup

Prep time: 10 mins
Cook time: 50 mins
Total time:  1 hour
Yield: 6 servings

INGREDIENTS

• 1 yellow onion, diced

• 1 head cauliflower

• 10 oz jar, roasted red peppers, drained

• 8 cloves of garlic

• 3 tablespoons of olive oil, divided

• 1 tablespoon fresh thyme

• 4 cups chicken stock

• 1 28oz can san marzano whole peeled tomatoes

• 1 small can tomato paste (around 5oz)

• 1 teaspoon red chilli flakes *this makes the soup quite spicy so use less if you are averse to spice

• 4oz goat cheese for garnish

• Salt and pepper to taste

DIRECTIONS

Preheat oven to 400 F. Roughly cut cauliflower and the cloves of garlic into chunks and place it on a parchment lined sheet pan. Drizzle with 1 tablespoon of olive oil and salt and pepper and roast in the oven for 25 minutes, turning once halfway.

In a large pot, sauté onion over medium heat in remaining 2 tablespoons of olive oil for 5 minutes. Add chilli flakes, roasted cauliflower & garlic, canned tomatoes, tomato paste, roasted red peppers, chicken stock and fresh thyme. Cover, turn to low heat and let simmer for 20 minutes. Uncover, remove from heat and use an immersion blender to combine all ingredients to desired smoothness. Season with salt and pepper. Ladle into bowls and top with goat cheese and fresh thyme.