Roasted Cauliflower Pepper Soup

Roasted Cauliflower Pepper Soup
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Roasted Cauliflower Red Pepper Soup-This Creamy Soup is simple To Make And ideal for a time that is cool. Serve With Crusty Bread Or a Cheese that is grilled Sandwich.

You can’t beat a hot bowl of soup on a wintertime day that is cool. Soup is on our menu every week that is single the past month or therefore. A few heart-warming that is favorite belly-warming soups include our sluggish Cooker Minestrone Soup and our Easy Chicken and Rice Soup.

I made this soup for lunch week that is final it really strike the spot. It warmed me up, filled me up, and it is so easy in order to make!

How to create Cauliflower that is roasted soup

This soup is made with two of my favorite ingredients, roasted cauliflower and roasted peppers that are red. I roasted the cauliflower into the oven and utilized a container of roasted peppers which can be red. You might be thinking, hmmm, that is an combination that is interesting. Josh thought equivalent thing..ha! But you just wait before you try this soup that is creamy! The flavors are incredibly good!

I use jar roasted red peppers to keep this recipe simple that is super. You can roast peppers that are red the oven or over a flame, but i will be all about easy.

We additionally included in onion, garlic, fresh thyme, crushed red pepper flakes, basil, and Gouda cheese. The cheese melted in added and nicely a richness towards the soup. It had been the finishing touch that is ideal!

You are able to serve this soup with crusty bread or even better, grilled cheese sandwiches. Caleb and Maxwell liked dunking their grilled parmesan cheese snacks into this soup. It would additionally be good with a salad in the side.

Stay in and cozy up to and including bowl of Roasted Cauliflower Red Pepper Soup!


This creamy cauliflower that is roasted pepper soup is great for lunch or dinner. We want to serve the soup with crusty bread or classic cheese that is grilled.

yield: SERVES 4 time that is prep 15 MINUTES  cook time: 50 MINUTES total time: AN HOUR 5 MINUTES


1 medium head cauliflower, cut into florets

2 tablespoons oil that is olive divided

Salt and pepper that is black colored to taste

1 small onion that is yellow chopped

4 cloves garlic, minced

1 teaspoon thyme that is fresh

1/4 teaspoon crushed pepper that is red

1 (16 oz) container roasted peppers that are red drained and chopped

4 cups veggie broth

1/2 teaspoon paprika

1/4 cup chopped basil

1/2 cup shredded Gouda cheese

Salt and pepper, to taste

Shredded Gouda and sliced basil, for decoration, if sought after


Preheat oven to 400 degrees F. spot cauliflower florets on a big baking sheet and drizzle with 1 tablespoon of the oil that is olive. Toss and season with pepper and sodium. Roast in the oven for 25-30 minutes, or until cauliflower is tender and just starting to brown.

The remaining tablespoon of olive oil over moderate heat in a large pot, heat. Add the onion and cook for 3-5 minutes, or until the onion is translucent and soft.

Add the garlic, thyme, and crushed pepper that is red. Cook for 2 minutes.

Stir in the cauliflower that is roasted roasted red peppers, vegetable broth, and paprika. Turn the warmth to low and let the soup simmer for 10 minutes.

Having a tactile hand held blender, blend the soup in the pot until soup is creamy and smooth. Stir in the basil that is fresh shredded Gouda cheese. Temperature until cheese is melted. Period the soup with pepper and sodium, to flavor.

Ladle the soup into bowls and provide with a little shredded Gouda cheese and basil that is fresh if desired.


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