ROASTED RED PEPPER AND CAULIFLOWER SOUP

 

  • Cooking Time: 5 minutes
  • Servings: 2-3
  • Preparation Time: 5 minutes

Ingredients

  • 2 large roasted red peppers, sliced into strips
  • 1 cup cooked cauliflower florets
  • 2 cloves garlic
  • 1/2 tsp. fresh ground pepper
  • 1 tsp. kosher salt
  • 2-4 basil leaves
  • 1/2 cup sour cream
  • 14 oz. chicken broth
  • grated parmesan for garnish

Directions

  • Add all ingredients to a blender and pulse until smooth
  • Pour mixture into a sauce pan and heat over medium heat until steaming, stirring occasionally.
  • Serve hot garnished with grated cheese.

Notes

I love using leftover vegetables in soups, especially pureed soups. It is a fabulous way to use up any vegetables that may be just too ripe, also. In five to ten minutes, you can have a delicious soup that clears out the fridge!

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