Roasted Cauliflower & Red Pepper Soup

• 2 medium sweet red peppers, halved and seeded
• 1 large head cauliflower, broken into florets (about 7 cups)
• 4 tablespoons olive oil, divided
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
• 1/2 teaspoon paprika
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 cup 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• Shredded Parmesan cheese, optional

1. Preheat broiler. Place peppers on a foil-lined
2. , skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400u0b0.
3. Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers.
4. In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened.
5. Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese.
6. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.

sweet red peppers, head cauliflower, olive oil, sweet onion, garlic, fresh rosemary, paprika, allpurpose, chicken stock, milk, salt, pepper, cayenne pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/roasted-cauliflower-red-pepper-soup/ (may not work)