An out-of-this-world delicious cauliflower roasted red pepper soup recipe! This will be your new favorite soup – it’s ours!
Our family absolutely loves soup and I am really talking about myself. The significant other will tolerate them as long as they have meat, which this one does not. Keep reading to see if he loves this soup or not.
During the colder season, late fall and the entire season of winter, I love having soups with my meal. Not only are they delicious, but they warm you up inside. I love them if they have meat or not. If it is a hearty soup we have it just by itself, it is isn’t hardy there is always meat served with it.
The other night we had this soup with hamburgers. It’s definitely a weird combination; however, it was truly delicious. It is a soup where you would want to serve with it something else, as well. That was the case for us, but we are very hardy eaters.
I just want to let you know, I think you all will love this soup! Have you ever tried the roasted red pepper soup from Trader Joe’s? If so, this is so much better and easier on your wallet – which I love.
Not only will I think you will love it, but it’s really simple to make. The longest part of making this soup is allowing the red peppers and cauliflower to roast in the oven.
- 4 medium-sized red bell peppers
- 1 head of cauliflower, diced into florets
- 2 tablespoons oil
- 1 medium-sized onion, diced
- 3 garlic cloves, minced
- 4 cups chicken stock
- 1 teaspoon fresh thyme
- 1 teaspoon smoked paprika
- salt and pepper, to taste
- Cut the red bell peppers in half, scoop out the seeds and lay face-down on a baking sheet lined with parchment paper. Broil in the oven on high until the skin has become black. Remove from the oven and place into a sealed container and allow the peppers to cool down and steam. This step makes it easier to remove the skin from the pepper.
- Broil the cauliflower florets in the oven on high until they are tender and crisp, making sure to turn them over halfway. Takes about 20-25 minutes.
- While the cauliflower is roasting, place the oil in a large pot, add in the diced onion and garlic cloves. Saute over medium-to-low-heat until the onions are tender and caramelized.
- Add the chicken stock, thyme, and smoked paprika into the pot and mix everything together. Allow the mixture to simmer on medium-heat.
- Remove the skins from the peppers, dice the peppers and add them into the pot; mix together. Do the same with the cauliflower. Allow the soup to simmer on medium-heat for 20 minutes.
- Add the soup into a blender 2 cups at a time and blend until the mixture is creamy and pureed. Do the same with the rest of the soup. Add the pureed soup into the same pot, add salt and pepper to taste; allow it to simmer on low-heat until ready to serve;
Your roasted red pepper cauliflower soup was delicious! My whole family enjoyed it. I will definitely make it again!
Hi Lauren! I am so glad you and your family enjoyed it. Happy Monday. 🙂
Hi! This sounds yummy. I’m wondering if you think substituting vegetable broth for the chicken stock would work?
Hi Brenda! Yes! 🙂 Hope you enjoy it.
I just made this soup for lunch today, it is delicious! Thanks for sharing. This recipe is a keeper =)
So glad you enjoyed it, Heather! It’s a wonderful soup! 🙂
I just made this! My husband and I really liked it and it was also surprisingly filling (you don’t typically expect to feel satiated after one bowl of puree soup). Loved it and I will be making it again!
So glad you and your family enjoyed it, Kristine! It’s one of our favorites, as well.
Looking forward to trying this recipe out tomorrow…Do you think it would be weird to add some cooked, shredded chicken breasts to it after it’s all blended up?
Great question, Janelle! I have not tried it with shredded chicken. Let me know how it tastes! 🙂
My first meal of the day is usually homemade soup. I had a huge head of cauliflower and I was so happy to find this recipe because I also love roasted red peppers. To compensate for all that cauliflower, I more than doubled up on the rest of the ingredients. I didn’t have any fresh red peppers (and I wanted this soup NOW), so i used a can of roasted red peppers. Probably would be better with fresh, but the canned seemed to work fine. I used a stick blender to puree, but I left a little bit of texture. The soup was very good and satisfying. Because I had so much, I separated a couple of cups of soup to experiment a bit. In one cup, I added a squeeze of a small key lime. In the other cup I added a dash of crushed red pepper. Both versions were very good, but I liked it best when I combined the two! Thanks for a very good recipe!!!
Sounds delicious, GeeGee!
Sorry, but I forgot to mention the one thing that drew me to this recipe — it didn’t include milk or cream. Much healthier for me as I can eat it with no guilt! THANKS AGAIN, Chelsea!
Will it keep well if I make it the day before it is served?
Sure will, Alyssa!
This is delicious!!! Do you know the calorie content for this dish? I’m using my fitness pal! 🙂 thank you!
So glad you enjoyed it, Ashley. I do not know the calorie content, you should be able to calculate it on My Fitness Pal’s calculator. 🙂
So good! Immersion blender made it go quicker! I added some goat cheese just before serving. I will make this soup again & often! Thank you!
So glad you enjoyed it! 🙂
Absolutely delicious! Will definitely make again.
Great soup recipe. If you love cauliflower chunks in your soup like I do, save about 1/4 to 1/3 of the roasted cauliflower – don’t put it in the blender. Just stir them in at the end for some nice chunkiness!
This soup is amazing!! Hubby agrees! Will be making this again and again! Healthy ingredients to boot and tastes creamy without cream! I am very excited to have this recipe. Tracy
So glad you enjoyed it, Tracy! It’s one of our favorites!
Thank you so much for posting this!
I just tried this last night and boy, was it a hit! Mine came out looking way more red than the pictures posted here but it was seriously delicious! Oven broiling the cauliflower and bell peppers gave it a really awesome smoky flavoring and really brought out the aroma of the veggies. I added red pepper flakes as well as sauteed, de-cased Jenny O Hot Italian Turkey Sausage, one of my favorite ways to add pre-seasoned protein to any soup. I garnished with some chopped chives and served it pipping hot.
This will definitely be included in my regular rotation of recipes!
Sounds delicious, Lara!
This was a good, healthy soup. I felt it needed a little extra kick so I added a buttload of sriracha, some crushed up tortilla chips, adobo, crushed red peppers, shredded rotisserie chicken, and cheese. Good shite.
This looks great! Do you have any suggestions on pairings? I see someone mentioned tortilla chips. Have you found it goes well with any type of bread or cracker?
Hi Ally! Great question. We usually have the soup by itself and it’s very filling. I would try it with buttered french bread.
Hey Chelsea
I usually make a TON of soups either on stove top or in my handy dandy crock pot. Since it is fall i thought this soup would be a wonderful comfort food dish. Boy this soup did not disappoint!! Personally, i find that it did not really need anything. I did add some red pepper flakes, and i would suggest to keep a few chunks of the cauliflower and red peppers to give the soup some texture. All and all Yum! Thanks for sharing =]
So glad you enjoyed it, Danielle!
So glad you enjoyed it, Danielle! 🙂
Yummy soup! Thank you for the recipe.
I needed to have a bit heavier meal so I put some salad shrimp in the bottom of the bowl, added the soup and topped it with some avocado, a squeeze of lime and a dash of Sriracha. It was fantastic and just what we needed today.
This will definitely be on the winter rotation.
Mmmmm. Sounds delicious, Suzanne!
Loved this recipe. Wondering if you have a substitution suggestion for the Roasted Peppers? What would be another vegetable I could use that would go well with the cauliflower?
I wouldn’t recommend substituting the roasted peppers in this recipe because it gives it the color and bulk the soup needs. You can always try to experiment with roasted tomatoes and roasted carrots. Let me know how it turns out, if you do!