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Roasted Red Pepper Soup with Cauliflower A Cozy, Creamy Soup You’ll Crave All Year

Roasted Red Pepper Soup with Cauliflower

A creamy, comforting soup that blends smoky roasted red peppers and tender cauliflower into a light yet indulgent dish. Perfect for cozy nights or impressive starters.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 large red bell peppers roasted and peeled
  • 1 medium head of cauliflower cut into florets
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth or chicken broth
  • 1 tbsp olive oil
  • salt and black pepper to taste
Optional Add-ins
  • cream or coconut milk a splash, for extra silkiness
  • fresh basil or thyme for garnish
  • extra virgin olive oil drizzle for garnish

Equipment

  • Baking Sheet
  • Large Pot
  • Immersion Blender
  • Blender (optional)

Method
 

  1. Preheat oven to 425°F (220°C). Slice red peppers in half, remove seeds, and place cut-side down on parchment-lined baking sheet. Roast for 20–25 minutes until skins are charred. Transfer to a bowl, cover, steam, then peel skins.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Add cauliflower florets and stir for a minute. Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer until cauliflower is tender, 10–15 minutes.
  4. Add roasted red peppers to the pot. Use an immersion blender to puree soup until smooth. Alternatively, blend in batches in a regular blender for extra creaminess.
  5. If desired, stir in a splash of cream or coconut milk for added richness. Season with salt and black pepper to taste. Garnish with herbs or olive oil before serving.

Notes

This soup tastes even better the next day as the flavors deepen. You can freeze portions for later. To thin the soup, add a bit more broth or water until it reaches your preferred consistency.