Roasted Red Pepper and Cauliflower Soup
  • Cooking Time: 5 minutes
  • Servings: 2-3
  • Preparation Time: 5 minutes
  • 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
  1. Add all ingredients to a blender and pulse until smooth
  2. Pour mixture into a sauce pan and heat over medium heat until steaming, stirring occasionally.
  3. Serve hot garnished with grated cheese.
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!