Roasted Red Pepper Cauliflower Soup

As the soup simmers away, the sweet, smoky aroma of the roasted red peppers fills the kitchen, mingling perfectly with the earthiness of the cauliflower. It’s a simple dish, yet so rich in flavor, each spoonful offering a comforting balance of warmth and depth. Roasting the peppers brings out their natural sweetness and that slight char adds an almost magical layer of complexity to the broth. The cauliflower, once pure white and neutral, softens and takes on a creamy texture as it absorbs all the savory goodness from the roasting pan and the spices you’ve added.

You’ll notice how the velvety smoothness of the soup wraps around your senses, with just a hint of spice to keep things interesting. Whether you’re looking for a cozy meal on a chilly evening or a light lunch that feels like a hug in a bowl, this soup delivers it all. And if you’re feeling adventurous, a drizzle of your favorite creamy topping or a sprinkle of fresh herbs can elevate it to a whole new level. This is the kind of soup that leaves you wanting more, not just for the taste, but for the way it makes you feel like you’ve really treated yourself to something special.

Key Ingredients in Roasted Red Pepper Cauliflower Soup

This soup is all about simple, fresh ingredients that come together to create something truly satisfying. Every ingredient plays its part in layering the flavors, building a hearty and comforting base, and adding just the right amount of creaminess. Let’s dive into the key components that make this soup so special.

• Olive oil: The base of many great dishes, olive oil is used to sauté the onion and garlic, helping to release their natural sweetness and build the foundation of flavor for the soup.
• Onion: Sweet and savory, the chopped onion adds a lovely depth to the broth, softening as it cooks and balancing the richness of the other ingredients.
• Garlic: A small amount of minced garlic goes a long way in this recipe, infusing the soup with a fragrant, savory aroma that pairs perfectly with the roasted red peppers.
• Cauliflower: This vegetable might seem mild, but it’s a star in this soup, absorbing all the flavorful goodness while adding a creamy texture that helps thicken the broth.
• Red bell peppers: Roasted and peeled, these peppers bring a burst of natural sweetness and a smoky depth to the soup. Their slightly charred flavor adds an extra layer of complexity.
• Vegetable broth: The liquid base of the soup, vegetable broth brings a savory richness without overwhelming the flavors of the other ingredients. It’s the perfect way to tie everything together.
• Dried thyme: A classic herb that adds an earthy, slightly floral note to the soup, giving it a sense of warmth and comfort.
• Ground cumin: This spice adds a subtle, nutty flavor that complements the smokiness of the roasted peppers and enhances the savory notes of the cauliflower.
• Smoked paprika: A little goes a long way with smoked paprika, contributing a warm, smoky flavor that elevates the overall depth of the soup and pairs wonderfully with the roasted vegetables.
• Ground black pepper: Just a pinch of ground black pepper adds a bit of sharpness to balance out the sweetness from the peppers and the creamy cauliflower.
• Salt: Essential for enhancing all the flavors, salt ties everything together and makes sure the soup isn’t lacking in that comforting, savory taste.
• Coconut milk: The secret ingredient for creaminess! Coconut milk smooths out the texture and adds a hint of sweetness, balancing the savory elements and creating a luscious finish.
• Lemon juice: A splash of lemon juice adds a fresh, bright note that lifts the flavors and brings a bit of tang to cut through the richness of the soup.

How to Make Roasted Red Pepper Cauliflower Soup

Serving Suggestions for Roasted Red Pepper Cauliflower Soup

– A Swirl of Creamy Topping: For an extra touch of richness, drizzle a bit of thick cream or coconut cream on top. Not only does it create a beautiful contrast against the vibrant red of the soup, but it adds a luxurious, velvety finish to each spoonful. If you’re in the mood for something a little zesty, try a dollop of tangy sour cream or Greek yogurt—both balance the smoky depth of the soup perfectly.

– Crispy Croutons or Toasted Nuts: Add a satisfying crunch with homemade croutons or toasted pine nuts. The texture provides a wonderful contrast to the silky smooth soup, and the subtle nutty flavor elevates the overall experience. You can even sprinkle some garlic powder on your croutons before baking for an extra burst of flavor.

– Fresh Herbs and a Squeeze of Lemon: Brighten up the soup with a handful of fresh herbs like parsley or basil. The freshness of the herbs adds a pop of color and a refreshing bite that balances the richness of the coconut milk. A final squeeze of lemon just before serving will give it that perfect zesty lift, making every bowl feel like a little celebration.

How to Store Roasted Red Pepper Cauliflower Soup

If you find yourself with leftovers of this delicious soup (lucky you!), storing it properly is key to keeping all those vibrant flavors intact. Once your soup has cooled down to room temperature, you can transfer it to an airtight container and store it in the fridge for up to 3 to 4 days. Just be sure to let it cool fully before popping it in the fridge to avoid any condensation that might water it down.

For longer storage, you can freeze the soup. Simply ladle it into freezer-safe containers, leaving a bit of room at the top for expansion as it freezes. When you’re ready to enjoy it, thaw the soup overnight in the fridge or warm it up straight from frozen on the stove over low heat. Just give it a good stir and you’ll be amazed at how well the flavors hold up.

If you’re someone who loves meal prep, this soup is a great make-ahead option. Whether stored in the fridge or freezer, it’s just as comforting and delicious the next time you’re craving something warm, cozy, and full of flavor.

Conclusion

And there you have it! A bowl of Roasted Red Pepper Cauliflower Soup that’s as comforting as it is delicious. Every spoonful is a perfect blend of smoky sweetness, earthy cauliflower, and a creamy, velvety finish that’s just hard to beat. It’s the kind of dish that wraps you up like a warm blanket, perfect for any time you need a little extra comfort. Whether you’re sharing it with loved ones or enjoying it solo, this soup has a way of making everything feel a little cozier.

I hope this recipe has inspired you to get in the kitchen and start cooking! If you decide to give it a try, I’d love to hear what you think. How did it turn out? Did you make any fun tweaks of your own? Don’t hesitate to drop a comment or reach out with any questions or feedback! I’m always here to help or just chat about how your cooking adventure went.

Happy cooking, friends!

Print Recipe

Roasted Red Pepper Cauliflower Soup

Author: Daniel Carter Courses: Lunch

Difficulty: Intermediate Prep Time 15 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 5 mins

Calories: 250

Description

A velvety blend of roasted red peppers and cauliflower, this soup is a comforting bowl of warmth. The smoky sweetness of the peppers pairs perfectly with the creamy cauliflower, creating a rich, flavorful experience that’s both savory and satisfying.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 large head cauliflower, chopped

• 2 large red bell peppers, roasted and peeled

• 4 cups vegetable broth

• 1 teaspoon dried thyme

• ¹⁄₂ teaspoon ground cumin

• ¹⁄₂ teaspoon smoked paprika

• ¹⁄₄ teaspoon ground black pepper

• ¹⁄₂ teaspoon salt

• ¹⁄₂ cup coconut milk

• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
3. Add the minced garlic to the pot and sauté for another 1 to 2 minutes until fragrant.
4. Add the chopped cauliflower to the pot and cook, stirring occasionally, for 5 minutes to allow it to slightly brown.
5. Peel and remove the seeds from the roasted red bell peppers, then chop them into smaller pieces.
6. Add the chopped roasted red bell peppers to the pot with the cauliflower.
7. Pour in the vegetable broth, and stir everything together.
8. Add the dried thyme, ground cumin, smoked paprika, ground black pepper, and salt to the pot and stir well.
9. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 to 25 minutes, or until the cauliflower is very tender.
10. Once the cauliflower is tender, remove the pot from the heat.
11. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blending until smooth.
12. Return the soup to the heat and stir in the coconut milk.
13. Simmer the soup over low heat for an additional 5 to 7 minutes, allowing the coconut milk to fully combine with the soup.
14. Add the lemon juice to the soup and stir to combine.
15. Taste the soup and adjust seasoning if needed, adding more salt or pepper to taste.
16. Serve the soup hot, garnished with your choice of toppings if desired.

Note

• The roasted red bell peppers add a smoky sweetness that pairs beautifully with the cauliflower.
• For extra richness, consider using full-fat coconut milk instead of the lighter version.
• If you prefer a thinner consistency, add more vegetable broth after blending to reach your desired texture.
• To make it spicier, add a pinch of cayenne pepper or red pepper flakes when adding the seasonings.
• Top with fresh herbs like parsley or cilantro for added freshness and color.

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