Creamy Roasted Cauliflower & Red Pepper Soup | Cold & Flu Fighting | Jewel-Osco

Preheat oven to 400º.

On a baking sheet, add cauliflower florets and toss with onion, garlic and olive oil. Sprinkle salt, rosemary and paprika, then toss again. Arrange in a single layer and bake for 40 minutes, tossing halfway through. Cauliflower should be tender and caramelized after roasting.

In a blender or food processor, add vegetable broth, red bell pepper and all but 1 ½ cups of the cauliflower mixture. Blend on medium to high speed until mixture is smooth and creamy.

Add mixture to a medium saucepan and scoop the rest of the roasted cauliflower. Heat on low, just until warmed throughout. Pour into bowls and serve.

Equipment Needed

Spice Level:

Dietary