Ingredients
2 medium sweet red peppers, halved and seeded1 large head cauliflower, broken into florets (about 7 cups)4 tablespoons olive oil, divided 1 cup chopped sweet onion2 garlic cloves, minced2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed 1/2 teaspoon paprika1/4 cup all-purpose flour4 cups chicken stock1 cup 2% milk1/2 teaspoon salt1/4 teaspoon pepper1/8 to 1/4 teaspoon cayenne pepperShredded Parmesan cheese, optional
Preparation
Preheat broiler. Place peppers on a foil-lined baking sheet, 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 400°.
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.
In a 6-qt. stockpot, heat remaining 2 Tbsp. 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.
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 Parmesan.
