Red Pepper-Cauliflower Soup Recipe

6 large red bell peppers, stemmed and cored, halved lengthwise, and pressed flat

1 tablespoon olive oil

4 shallots, peeled and chopped

1 teaspoon salt

1/4 teaspoon cayenne

1 quart fat-skimmed chicken broth

1 head cauliflower, cut into florets

1 teaspoon sugar

Freshly ground pepper

Extra-virgin olive oil (optional)

Chopped fresh chives (optional)

Lemon wedges (optional)

Step 1

Preheat broiler to high. Arrange bell peppers skin side up on baking sheet. Broil, watching carefully, until skins are blackened, about 10 minutes. Remove peppers from oven and let cool. Peel over a bowl to collect juices; set peppers and juices aside.

Step 2

In a large pot over medium-high heat, warm olive oil. Add shallots, salt, and cayenne and cook, stirring until soft, 3 minutes. Add broth and cauliflower. Bring to a boil, then lower heat to a simmer. Cover and cook 20 minutes. Add peppers with juices and cook, covered, until cauliflower is tender, 10 minutes. Purée in batches in a blender and add sugar. Add pepper to taste.

Step 3

Serve hot or cold, garnished with a drizzle of extra-virgin olive oil, some chives, and a squeeze of lemon juice if you like.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories191

% Daily Value *
Total Fat 14g18%

Saturated Fat 2g10%
Cholesterol 0.0mg0%
Sodium 787mg35%
Total Carbohydrate 16g6%

Dietary Fiber 4.9g18%
Protein 5.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Red Pepper-Cauliflower Soup