Roasted Red Pepper Soup

    As soon as it gets colder, I add at least one soup night to our weekly menu. I love soup! Here's a sweet potato and carrot soup recipe my beautiful sister posted on her blog, "The Good Kind of Crazy". 
      You can't have enough soup recipes for our long Canadian winters!

    The roasted red pepper soup I make uses my cream soup base, which is made out of cauliflower. The original recipe is here , but I've also included it in the directions below.  

Roasted Red Pepper Soup

Ingredients

• 4 Red peppers, whole
  
• 1 Head of Cauliflower, cut into flowerets.
  
• 3 Tbsp Olive Oil
  
• 2 Onions, medium sized, quartered.
  
• 2 Whole heads of garlic, top 1/4 cut off
  
• 4 Cups stock (I used chicken, but veggie would work, and beef would really add some depth of flavour)
  
• Salt & pepper to taste
  
• Pinch of Smoked paprika (optional, but you really should do it!)
  

Method

1. Heat oven to 425 degrees F.

2. Line a large baking pan with aluminum foil or parchment paper, and put the peppers onto the pan. 

3. Toss cauliflower, and quartered onion with 2 Tbsp olive oil in a baking dish. Sprinkle with salt and pepper. Place garlic heads, cut side up, into the cauliflower pan, and drizzle with olive oil. 

4. Place the peppers on the top rack, and the cauliflower on the bottom rack, and roast for 45-55 minutes. You'll know the peppers are done when they are black almost all over, and the cauliflower pan will be done when the cauliflower is soft, but more importantly, when the garlic is properly roasted (it will be popping out of the skin)

5. Once done in the oven, take out, place the peppers into a bowl, and let cool slightly. 

6. Once the cauliflower mix is cool enough, squeeze the garlic out of the skin into a blender, and add the cauliflower and onion. Add as much of the stock as you need to blend to a good consistency. If you have an immersion blender, just put all of this into a large pot, and blend it up!

7. As that is blending, cut the peppers in half, remove the stem and the seeds, and peel off the skin (it will mostly come off easily, but there may be some tricky spots). And watch out for the pepper juice in there, it can be hot! Save this pepper juice though!  

8. Now, put the blended cauliflower into a medium sized pot, and put the roasted peppers into the blender. Add what pepper juice you have, and some stock if needed, and blend.

9. Once blended, add to the pot, and any remaining stock you may have. Add the paprika, and salt and pepper. 

Warm back up, and enjoy! 
  
Serves 4 

I ate my soup with a dollop of sour cream, and some chopped green onions

    What is your favourite soup? I couldn't say what mine was....I have a lot of favourites!

     Have a great weekend!