Steps

1. Preheat broiler to high.
2. Arrange Bell Peppers on a baking sheet, skin side up.
3. Broil, watching carefully, until Bell Pepper skins are blackened, approximately 10 minutes.
4. Remove Bell Peppers from oven and let cool.
5. Peel Bell Peppers over a bowl to collect juices; set Bell Peppers and juices aside.
6. In a large pot over medium-high heat, warm olive oil.
7. Add onions, salt, and cayenne.
8. Cook, stirring, approximately for 3 minutes.
9. Add broth, roasted Bell Peppers and cauliflower.
10. Once pot reaches a boil, lower heat to just a simmer. Cover and cook for 20 minutes or until cauliflower is tender.
11. Puree in batches in a blender.
12. Add salt & ground pepper to taste.
13. Serve hot or cold.

Chef’s tip:

This soup can also be used as a great pasta sauce. Just add your favorite pasta. One recipe, 2 meals!