Soup is inviting anytime of the year, especially when cauliflower is available. It is an excellent roasting vegetable, turning nice and brown and soft, and it absorbs chili pepper flavor. Cauliflower and chili peppers are complimentary flavors. Add in your Asiago cheese and herbs and you're good to go. You can vary up the thickness of your soup by adding or subtracting broth as desired. I like mine a bit thicker so I keep the broth to a minimum before processing. I like it to coat the spoon. I also typically add in more jalapeno peppers, but that is me.
Roasted Pepper, Cauliflower and Asiago Soup
- 1 head cauliflower
- 2 jalapeno peppers
- 1 red bell pepper
- 3 cloves garlic
- 3 tablespoons olive oil + more for topping
- 1 medium white onion, chopped
- 1 teaspoon dried basil
- ½ teaspoon dried rosemary
- 4 cups chicken broth
- 2 tablespoons crema or sour cream
- 6 ounces Asiago cheese, shredded
- Salt and pepper to taste
- Chopped parsley for topping
- Preheat oven to 400 degrees.
- Wash and chop the cauliflower into small pieces.
- Slice the jalapenos in half lengthwise and deseed if desired.
- Slice the red pepper into quarters and remove the innards.
- Toss cauliflower, peppers and garlic with 2 tablespoons olive oil. Roast in the oven on a lightly oiled baking sheet for about 20 minutes, or until cauliflower is nicely browned and the pepper skins are browned and puffy. Remove from heat and allow to cool.
- Remove skins from peppers if desired, then coarsely chopped the roasted ingredient and set aside.
- Heat a large soup pot to medium heat and add onion with 1 tablespoon olive oil. Cook about 5 minutes.
- Add roasted ingredients along with the broth, basil and rosemary. Stir. Bring to a simmer, then reduce heat to keep a simmer and cover. Cook about 20 minutes.
- Use an immersion blender to process the contents of the soup pot. If you don’t have one, you can process it in a blender or food processor in batches, then return to the pot.
- Add crema and cheese. Stir until it is all melted and incorporated into the soup.
- Season with salt and pepper, then ladle into serving bowls.
- Drizzle with olive oil and top with fresh parsley. Serve!