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Roasted Cauliflower & Red Pepper Soup

Creamy Roasted Cauliflower & Red Pepper Soup You’ll Love

This Roasted Cauliflower & Red Pepper Soup is a creamy, healthy comfort food that uses wholesome ingredients and is perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 Sweet Red Peppers You can swap in other bell peppers or tomatoes if you prefer.
  • 1 large head Cauliflower Broccoli can be an alternative.
  • 1 cup Chopped Sweet Onion Shallots work as a milder alternative.
  • 2 Garlic Cloves Minced; garlic powder can be used as a substitute.
Fats and Oils
  • 4 tablespoon Olive Oil Avocado oil is a good substitute.
Herbs and Spices
  • 2.5 teaspoon Fresh Rosemary Or ¾ teaspoon dried rosemary; thyme can be a substitute.
  • ½ teaspoon Paprika Smoked paprika is a great option.
  • ½ teaspoon Salt Adjust to suit your taste.
  • ¼ teaspoon Pepper
  • ⅛ to ¼ teaspoon Cayenne Pepper Use to taste.
Other Ingredients
  • ¼ cup All-Purpose Flour Cornstarch can be used for a gluten-free option.
  • 4 cups Chicken Stock Vegetable broth can be used for a vegan version.
  • 1 cup 2% Milk Almond milk can be a dairy-free option.

Equipment

  • Large baking sheet
  • Stockpot
  • immersion blender

Method
 

Preparation Steps
  1. Preheat your broiler to high and halve the sweet red peppers. Place them cut-side down on a baking sheet lined with parchment paper. Broil for about 5 minutes until the skins are blistered, then cover with foil to steam for 20 minutes.
  2. Cut the cauliflower into florets, toss in olive oil, and roast in a preheated oven at 400°F for 25–30 minutes.
  3. Heat remaining olive oil in a large stockpot. Sauté chopped onion for 6–8 minutes until golden, then stir in minced garlic and rosemary for 1 minute.
  4. Sprinkle in all-purpose flour and cook for a minute. Gradually add chicken stock while stirring until smooth and thickened.
  5. Remove skins from the steamed peppers and add to the stockpot with the roasted cauliflower. Blend mixture until smooth using an immersion blender.
  6. Stir in milk and remaining spices, warming over low heat. Adjust seasonings to taste.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 80mgCalcium: 80mgIron: 1.5mg

Notes

This Roasted Cauliflower & Red Pepper Soup is great for cozy nights and can be frozen for up to 3 months without losing flavor.

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