This makes 5 total servings of Roasted Red Bell Pepper & Cauliflower Soup. Each serving comes out to be 345 Calories, 32g Fats, 6.2g Net Carbs, and 6.4g Protein.

The Preparation

2 Red Bell Peppers, cut in half and de-seeded
1/2 head Cauliflower, cut into florets
2 tbsp. Duck Fat
3 medium Green Onions, diced
3 cups Chicken Broth
1/2 cup Heavy Cream
4 tbsp. Duck Fat
1 tsp. Garlic Powder
1 tsp. Dried Thyme
1 tsp. Smoked Paprika
1/4 tsp. Red Pepper Flakes
4 oz. Goat Cheese, crumbled (to top)
Salt and Pepper to Taste
The Execution

Slice peppers in half and de-seed them. Broil for 10-15 minutes or until skin is charred and blackened. Once done, place in container with lid to steam while cauliflower cooks.
Cut cauliflower into florets and season with 2 tbsp. melted duck fat, salt, and pepper. Roast cauliflower in 400F oven for 30-35 minutes.
Remove the skins from the peppers by peeling it off carefully.
In a pot, bring 4 tbsp. duck fat to heat and add diced green onion. Add seasonings into the pan to toast, then add chicken broth, red pepper, and cauliflower to the pan. Let this simmer for 10-20 minutes.
Take an immersion blender to the mixture. Make sure that all fats are emulsified. Then add cream and mix.
Serve with some crispy bacon and goats cheese. Garnish with extra thyme and green onion.