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Creamy Roasted Red Pepper and Cauliflower Soup

kept bymsl521
recipe bySerious Eats

Note: When puréeing your soup, you can use a food processor, blender, or hand blender. Regardless, make sure to wait until it's cooled a bit to prevent a messy explosion. I tend to divide my soups into halves or thirds to make sure it doesn't overwhelm the appliance.

Although the lemon juice may seem like a negligible amount and you therefore may be tempted to skip it, a dash of lemon juice can bring a vibrancy of flavor to many soups and really helps this one pop.

To make this soup vegetarian, use vegetable broth in place of chicken broth, and eliminate the pancetta in the garnish.


4 large sweet red bell peppers, cored, stemmed, seeded, and pressed flat
4 tablespoons olive oil, divided
1 small onion, chopped (about 3/4 cup)
2 medium garlic cloves, chopped (about 2 teaspoons)
1 teaspoon Kosher salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
1/2 teaspoon hot red pepper flakes
1 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon smoked paprika (optional)
1 quart homemade or store-bought low-sodium chicken stock (see note above)
1 medium russet potato, peeled and chopped (about 1 cup)
1 head of cauliflower, core removed, cut into florets
1 teaspoon freshly squeezed juice from 1 lemon
1/3 cup pancetta, finely chopped (see note above)
1/2 medium apple, peeled, cored, and cut into 1/2 inch dice (about 1/2 cup)
2 slices of crusty Italian bread cut into 1/2 inch dice (about 1 cup)



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