Cauliflower And Roasted Red Bell Pepper Soup - cooking recipe

Ingredients

4 small red bell peppers, halved and seeded
5 -7 garlic cloves (do not remove outer skin)
1 tablespoon olive oil
1 onion, chopped
1/4 teaspoon cayenne pepper
1 -2 head cauliflower, chopped up
1 quart vegetable broth (I used Imagine boxed vegetable broth, you can use any broth you want)

Preparation

Turn on broiler.
flatten out the bell pepper halves and arrange them on a baking sheet.
Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
cook until onions soft, about 3-5 minutes.
add chopped cauliflower to the pot of onions, and mix around.
add entire box of imagine broth (or 1qt of whatever you are using).
bring to boil and then simmer for 20 minutes.
take the peppers and garlic out of the oven.
peel the peppers after they cool, and slip the garlic out of the skin.
chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
add to the pot and simmer for about 10-20 minues more.
Mix everything well, mashing up the cauliflower.
You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
you can also add a squirt of lemon and olive oil before serving.