Roasted Red Pepper and Cauliflower Soup
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
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.
Pairs Well With
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!