Preparation Time:10 minutes

Creamy Roasted Cauliflower & Red Pepper Soup
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1. Preheat oven to 400º.

2. 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.

3. 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.

4. 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.

Pro Tips:

1. Thyme can be substituted for rosemary.

2. The entire soup can be blended for puréed soup.

3. Add a pinch of cayenne for an added spicy kick.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.