Roasted Red Pepper and Cauliflower Soup | Regan Baroni

Ingredients

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil, divided
• Salt and black pepper, to taste
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 jar roasted red peppers, drained and chopped (19 ounces)
• 5 cups vegetable broth
• 1/2 teaspoon paprika
• 1/4 cup chopped basil
• Salt and pepper, to taste
• <strong>Optional:</strong> Microgreens, chopped basil &amp; crispy cauliflower for garnish