Print

Roasted Red Pepper and Cauliflower Soup

Roasted Red Pepper and Cauliflower Soup
Print Recipe

Roasted Red Pepper and Cauliflower Soup is a vibrant, creamy, and nutritious soup that blends the natural sweetness of roasted red peppers with the smooth texture of cauliflower. This light yet indulgent soup is perfect for cozy dinners or simple lunches, featuring a smoky depth from roasting and no heavy cream, making it both comforting and healthful.

Ingredients

Scale

Main Ingredients

  • 1 medium head fresh cauliflower, cut into florets (about 4 cups)
  • 3 large fresh red peppers
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil (divided for roasting and sautéing)
  • Salt, to taste
  • Black pepper, to taste

Optional Ingredients

  • Fresh herbs such as basil or thyme, for garnish or stirring in
  • Splash of coconut milk or cashew cream for extra creaminess
  • Pinch of smoked paprika or red pepper flakes for heat
  • Cooked chickpeas or lentils for added protein
  • Toasted nuts or seeds for garnish

Instructions

  1. Roast the Red Peppers and Cauliflower: Preheat oven to 425°F (220°C). Toss the cauliflower florets and whole red peppers with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender, caramelized, and slightly charred on the peppers to enhance sweetness and depth.
  2. Sauté Aromatics: In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add diced onion and minced garlic and cook gently until soft and fragrant, about 5 minutes, forming a flavorful base.
  3. Combine and Simmer: Remove the roasted peppers (skin removed if desired) and cauliflower from the oven and add to the pot with the sautéed aromatics. Pour in the vegetable broth and bring the mixture to a simmer to blend the flavors and soften the cauliflower further, about 10 minutes.
  4. Blend Until Smooth: Using an immersion blender directly in the pot or transferring in batches to a countertop blender, puree the soup until it reaches a creamy, velvety consistency with no lumps.
  5. Adjust Seasoning and Serve: Taste the soup and season with additional salt and pepper as needed. Optionally stir in fresh herbs or a splash of coconut milk for added flavor. Serve the soup warm, garnished as desired.

Notes

  • Use fresh red peppers rather than jarred for sweeter, more vibrant flavor.
  • Roasting is essential to develop the soup’s signature smoky sweetness.
  • Blend soup in batches if using a countertop blender to avoid spills and ensure even texture.
  • Add extra broth gradually to adjust soup thickness to your preference.
  • Allow soup to cool completely before refrigerating to store freshness.

Nutrition

Keywords: roasted red pepper soup, cauliflower soup, creamy vegetable soup, vegan soup, gluten free, healthy soup, smooth soup, easy soup recipe

Find it online: https://withnora.com/roasted-red-pepper-and-cauliflower-soup/