Roasted Cauliflower and Red Pepper Soup

A warming, creamy soup of roasted cauliflower and roasted red peppers with rosemary, a touch of heat and a hint of Parmesan.

Ingredients

2 бр./pcs	medium sweet red peppers, halved and seeded
1 голяма глава/head	large head cauliflower, broken into florets (about 7 cups)
4 с.л./tbsp	olive oil, divided
1 ч.ч./cup	chopped sweet onion
2 бр./pcs	garlic cloves, minced
2 1/2 ч.л./tsp (или 3/4 ч.л. сушен)	minced fresh rosemary
1/2 ч.л./tsp	paprika
1/4 ч.ч./cup	all-purpose flour
4 ч.ч./cups	chicken stock
1 ч.ч./cup	2% milk
1/2 ч.л./tsp	salt
1/4 ч.л./tsp	pepper
1/8-1/4 ч.л./tsp	cayenne pepper
по желание/optional	shredded Parmesan cheese

Preheat the broiler. Place the peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from the heat until the skins are blistered, about 5 minutes. Transfer to a bowl and let stand, covered, 20 minutes. Change the oven setting to bake and preheat to 400°F (200°C).
Toss the cauliflower with 2 tablespoons of the oil and spread in a 15x10x1-in. pan. Roast until tender, 25–30 minutes, stirring occasionally. Remove the skin and seeds from the peppers, then chop the peppers.
In a 6-qt. stockpot, heat the remaining oil over medium heat. Add the onion and cook until golden and softened, 6–8 minutes, stirring occasionally. Add the garlic, rosemary and paprika and cook, stirring, 1 minute. Stir in the flour until blended and cook, stirring, 1 minute. Gradually stir in the stock. Bring to a boil, stirring constantly, and cook, stirring, until thickened.
Stir in the cauliflower and peppers. Purée the soup with an immersion blender (or cool slightly and purée in batches in a blender, then return to the pot). Stir in the milk and remaining seasonings and heat through. If desired, serve with cheese.