Creamy Cauliflower Soup with Gouda Cheese and Roasted Red Pepper Puree

Recipe by From a Chef's Kitchen

Creamy Cauliflower Soup with Gouda Cheese and Roasted Red Pepper Puree

Ingredients

• soup
• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 medium onion, coarsely chopped
• 2 medium carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 1 large Russet potato, peeled and cubed
• 5 cups chicken broth
• 1 large head cauliflower (cut into florets)
• 2 cups shredded Gouda cheese
• 1 cup half-and-half
• salt (to taste)
• cayenne pepper (to taste)
• red PEPPER PUREE
• 1 (12-ounce) jar roasted red bell peppers (drained)
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic (chopped)
• ½ teaspoon crushed red pepper flakes (or to taste)
• salt and freshly ground black pepper (to taste)

Method

1. SOUP
2. Heat canola oil and butter over medium-high heat. Add the onion, carrots and celery. Reduce heat to medium-low and cook, stirring often until vegetables begin to soften, approximately 7-8 minutes.
3. Add the potato and cook briefly (30 seconds), just so it absorbs some of the aromatics. Add 5 cups chicken broth and the cauliflower. Bring to a boil, reduce heat, cover slightly and cook until everything is very tender.
4. Stir in the cheese and half-and-half and stir until the cheese melts. Carefully transfer to a food processor or blender to puree, or use an immersion blender to do that right on the stovetop. If the soup is too thick, add a bit more chicken broth. Season to taste with salt and cayenne pepper to taste.
5. RED PEPPER PUREE
6. Combine ingredients in a mini food processor or blender. Process until smooth.
7. Swirl into the soup and serve!

View the recipe instructions at From a Chef's Kitchen