Roasted Cauliflower Red Pepper Soup
Updated March 04, 2020
Roasted Cauliflower Red Pepper Soup-this creamy soup is easy to make and perfect for a cold day. Serve with crusty bread or a grilled cheese sandwich.
You can’t beat a hot bowl of soup on a cold winter day. Soup has been on our menu every single week for the past month or so. A few favorite heart-warming and belly-warming soups include our Slow Cooker Minestrone Soup and our Easy Chicken and Rice Soup.
And a new favorite, Roasted Cauliflower Red Pepper Soup. I made this soup for lunch last week and it really hit the spot. It warmed me up, filled me up, and is so easy to make!
How to Make Roasted Cauliflower Soup
- This soup is made with two of my favorite ingredients, roasted cauliflower and roasted red peppers. I roasted the cauliflower in the oven and used a jar of roasted red peppers. You might be thinking, hmmm, that is an interesting combination. Josh thought the same thing..ha! But you just wait until you try this creamy soup! The flavors are SO good!
- I use jar roasted red peppers to keep this recipe super simple. You can roast red peppers in the oven or over a flame, but I am all about easy.
- I also added in onion, garlic, fresh thyme, crushed red pepper flakes, basil, and Gouda cheese. The cheese melted in nicely and added a richness to the soup. It was the perfect finishing touch!
- You can serve this soup with crusty bread or even better, grilled cheese sandwiches. Caleb and Maxwell loved dunking their grilled cheese sandwiches into this soup. It would also be good with a salad on the side.
Stay inside and cozy up to a bowl of Roasted Cauliflower Red Pepper Soup!
If you like this soup recipe, you might also like:
- Creamy Roasted Cauliflower Chowder
- Roasted Cauliflower & Cheddar Soup
- Roasted Red Pepper Tomato Soup
Roasted Cauliflower Red Pepper Soup
Ingredients
- 1 medium head cauliflower cut into florets
- 2 tablespoons olive oil divided
- Salt and black pepper to taste
- 1 small yellow onion chopped
- 4 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 16 oz jar roasted red peppers, drained and chopped
- 4 cups vegetable broth
- 1/2 teaspoon paprika
- 1/4 cup chopped basil
- 1/2 cup shredded Gouda cheese
- Salt and pepper to taste
- Shredded Gouda and chopped basil for garnish, if desired
Instructions
- Preheat oven to 400 degrees F. Place cauliflower florets on a large baking sheet and drizzle with 1 tablespoon of the olive oil. Toss and season with salt and pepper. Roast in the oven for 25-30 minutes, or until cauliflower is tender and starting to brown.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 3-5 minutes, or until the onion is soft and translucent.
- Add the garlic, thyme, and crushed red pepper flakes. Cook for 2 minutes.
- Stir in the roasted cauliflower, roasted red peppers, vegetable broth, and paprika. Turn the heat to low and let the soup simmer for 10 minutes.
- With a hand held blender, blend the soup in the pot until soup is creamy and smooth. Stir in the fresh basil and shredded Gouda cheese. Heat until cheese is melted. Season the soup with salt and pepper, to taste.
- Ladle the soup into bowls and serve with a little shredded Gouda cheese and fresh basil, if desired.
Have you tried this recipe?
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If you are going to use fresh red peppers, how many and can they be roasted with the cauliflower?
Thanks.
I would roast 3 large red peppers with the cauliflower.
PERFECT comforting soup for this cold weather 🙂
I love cauliflower soup, but never thought to add red peppers. I need to do this ASAP! Looks like the perfect way to warm up this Winter!
yes with a grilled cheese sammie!!!
I’ll take a bowl of this!!
Yum!! Such a comforting bowl of soup! Love the cauliflower in this!
how would this be with good quality canned tomatoes added?
This soup sounds dreamy!
Absolutely delicious Maria! I love the red peppers!
Made this with my own roasted peppers rather than jarred. It was great.
Just made the soup yesterday and it seems rather bland.
What can I do to improve the flavor?
I added harissa to the cauliflower & cayenne pepper to the soup! Spicy and delicious. I skipped the cheese and added cannellini beans to make it creamy and healthier.
Made this soup using smoked paprika, it added nice dimension to the flavors. Serving with a drizzle of infused olive oil is delicious too! Simple recipe, very cozy with crusty bread!
Really liked this! I omitted the onions b/c my hubby hates them, so cut the amount of veggie broth down to 2c to keep the soup thick. Also added a spoonful of chipotle in adobo to the pot for a bit of smoky heat instead of the paprika.
I’m making this soup right now but mine did not come out nearly close to what is pictured or said to be, I don’t know what I did wrong! It’s not creamy at all and I hand blended it in the pot but it just made a mess so I wasn’t able to blend it all the way so I’m thinking that’s what I did wrong. Still smells really good though! Jut not sure what I did wrong
Thank you for this delicious recipe. I had a small cauliflower and open jar of fire roasted peppers in my fridge today and tried it – home sick so soup sounded great. I used chicken broth as I had that already open. I accidentally burnt the onion slightly which made the soup a bit bitter, so I added half a can of coconut milk to help smooth out the rough burnt taste and it worked great. This one is definitely a keeper.
thank you!
Glad you enjoyed the soup!
Delicious! Roasted my own peppers, didn’t add the cheese or the pepper flakes. Added a little more paprika. This one is a keeper.
I loves this soup. It’s so simple, has few ingredients, is inexpensive and delicious. I added a splash of lemon juice.
this was so good & easy!! I roasted 3 red peppers and 4 large cloves of garlic while the onions sautéed with some red pepper flakes – didnt have my immersion mixer so i just put it in the blender.
Love the udea of roasting the garlic too!!
This recipe is awesome ! I didn’t have vegetable broth so I used low sodium chicken broth and it turned out fantastic ! Highly recommend!!
Glad you loved the soup!
I love this soup and make it over and over again. I add roasted carrots to the recipe and top with a dollop of Greek yogurt. For leftovers to freshen it up I add kale. So good every which way.
Love your additions!
Can you tell me about how many servings this makes? Many thanks!
I thought the soup was a bit bland, so I added a shot of sherry vinegar to brighten it up. Perfect!
Sounds good!
Hi Maria and Josh,
I just made the cauliflower red pepper soup and it is so delicious. I have to hold back a bit on eating much as I want to freeze some to enjoy a few more times. I am in my eighties and a bit difficult putting together, but so much worth it. I had no onions so I used shallots. Of course I had to add some cinnamon, nutmeg and chutney. Oh so good!!! 5 stars for sure.
Thanks for sharing a wonderful recipe. I adore cauliflower and will make again.
Larry
Anazing!!! So yummy! Thanks for sharing!
Tried this with my daughter. Couldn’t get it creamy. Was spicy and consistency was gross. Waste of money and time
Absolutely delicious, with or without cheese and basil at the end. I did use chicken broth though, otherwise exactly per recipe.
I used fresh red bell pepper. Roasted it in the oven with the cauliflower. I can’t believe how rich this soup is…so flavorful and delicious!
Nice! Glad you loved the soup.
Didn’t have fresh basil or ready-roasted peppers. So I roasted my own, and used about 2tsp smoked paprika. It was delicious! We experimented with gouda cheese and gorgonzola – both were nice, but the grated gouda was our favourite. I made about half the quantity of soup in this recipe, and it provided 6 portions. Thanks for the recipe.
You are welcome!
I absolutely love this soup. Hubby loves it too. So easy.
I’ve added chicken to it for the protein too.
Thanks so much!!!
Chicken is a great addition. Thanks for sharing!
Yum!!!
Thanks!