Cauliflower and Roasted Red Bell Pepper Soup
Warm up with a bowl of velvety Cauliflower and Roasted Red Bell Pepper Soup, a vibrant blend of earthy roasted cauliflower and sweet, smoky red bell peppers. This gluten-free, vegetarian recipe highlights layers of flavor created by oven-roasting the vegetables to perfection and enhancing them with aromatic spices like smoked paprika and cumin. The creamy, pureed texture makes it both hearty and comforting, with an optional splash of heavy cream for an extra touch of richness. Quick to prepare in under an hour, this soup is perfect for weeknight dinners or as an elegant starter for entertaining. Top it off with fresh parsley and a drizzle of olive oil for a visually stunning and flavorful presentation that’s sure to impress!
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Recipe Information
Ingredients
- 1 head cauliflower
- 3 red bell peppers
- 1 medium yellow onion
- 3 garlic cloves
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Cut the cauliflower into small florets and place them on the prepared baking sheet.
Cut the red bell peppers in half, remove the seeds and stem, and lay them cut-side down on the same baking sheet.
Drizzle 1 tablespoon of olive oil over the cauliflower and red bell peppers. Roast in the oven for 25-30 minutes, or until the cauliflower is tender and the skins of the red bell peppers are slightly charred.
While the vegetables are roasting, dice the yellow onion and mince the garlic cloves.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic, smoked paprika, and ground cumin to the pot and cook for an additional minute, stirring to release the flavors.
Once the roasted vegetables are done, let the red bell peppers cool slightly, then remove their skins (they should peel off easily).
Add the roasted cauliflower and peeled red bell peppers to the pot with the onion and garlic mixture.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes.
Use an immersion blender to puree the soup directly in the pot, or transfer the mixture in batches to a countertop blender and blend until smooth.
Return the soup to the pot (if using a blender) and stir in the salt, black pepper, and heavy cream (if desired). Heat through for 2-3 minutes, but do not let it boil.
Serve the soup warm, garnished with fresh parsley and an extra drizzle of olive oil if desired.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 45.0 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4620 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
