Description
Roasted Red Pepper and Cauliflower Soup is a comforting, creamy, and flavorful dish that combines the natural sweetness of roasted red bell peppers with the subtle nuttiness of cauliflower. This nutritious soup is easy to prepare in under 45 minutes, featuring a smooth, silky texture achieved by blending roasted vegetables with cream or a plant-based alternative. Perfect for warming up on chilly days or as a wholesome lunch, it’s versatile to fit vegan, gluten-free, or low-carb diets.
Ingredients
Scale
Vegetables
- 3 large red bell peppers, halved and seeded
- 1 medium head cauliflower, cut into florets
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids
- 4 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or plant-based cream alternative (e.g., coconut milk, cashew cream)
- 2 tablespoons olive oil (plus extra for drizzling)
Seasonings
- Salt, to taste
- Black pepper, to taste
- Optional: smoked paprika, thyme, cayenne pepper, or red pepper flakes
Instructions
- Roast the Vegetables: Preheat oven to 400°F (200°C). Arrange the halved red bell peppers and cauliflower florets on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until tender and caramelized.
- Sauté Aromatics: While roasting, heat a splash of olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking for about 5 minutes until soft and fragrant.
- Combine and Simmer: Optional: peel the skins from the roasted red peppers for smoother texture. Add roasted peppers and cauliflower to the pot with onions and garlic. Pour in the broth and bring to a gentle simmer. Let cook for 10-15 minutes to meld flavors.
- Blend to Perfection: Use an immersion blender or transfer soup in batches to a countertop blender. Purée until the soup is silky smooth and creamy.
- Finish and Season: Return blended soup to the pot. Stir in heavy cream or plant-based cream alternative, gently warming the soup. Adjust seasonings with salt, pepper, and optional smoked paprika. Serve hot.
Notes
- Roast the vegetables until golden for optimal flavor and caramelization.
- Peeling the roasted red peppers after cooking removes bitterness and ensures smooth texture.
- Blend soup in small batches to avoid splashing and obtain an even consistency.
- Adjust soup thickness by adding more or less broth according to preference.
- Add fresh herbs like basil or rosemary at the end to preserve their fragrance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
Keywords: roasted red pepper soup, cauliflower soup, creamy soup, vegan soup, gluten free soup, healthy soup, easy soup recipe
