On a cold, autumn day, this is the perfect soup to whip up. Healthy, and with only a few ingredients, this roasted red pepper cauliflower soup can become a staple in your fall recipe list. 

Roasted Red Pepper Cauliflower Soup

  • Prep Time:15 mins
  • Cook Time:50 mins
  • Total Time:1 hr 5 mins
  • Servings:4
  • Easy


  • 1 head cauliflower
  • 2 red peppers
  • 3 cups low sodium chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon garlic
  • 1/2 cup diced onions
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • Step 1

    Cut red peppers in half and cut up one head of cauliflower. Place on a baking sheet and put in the oven at 400°F until blackened.

    meat, pepper, beef, pork, vegetable, sweet, sausage, salami
    Avery Nicholson
  • Step 2

    While the peppers and cauliflower are cooking, sauté cut-up onions, olive oil and garlic in a large pot. Then, add chicken broth.

  • Step 3

    Once your peppers are blackened, take them out and let cool. Once cool, remove the skins from the peppers.

    sweet, jam, gelatin, berry
    Avery Nicholson
  • Step 4

    Cut up your skinless peppers.

    vegetable, pepper, chili
    Avery Nicholson
  • Step 5

    Add your cut peppers and roasted cauliflower to your broth mixture. Let simmer for 20 minutes.

    Avery Nicholson
  • Step 6

    Use an immersion blender to mix your broth mixture together until smooth. If you don’t have an immersion blender, you can use a hand blender or a food processor.

    chili, vegetable, soup, sauce, tomato
    Avery Nicholson
  • Step 7

    Add paprika, thyme and any other spices. Pour into a bowl and top with goat cheese.

    soup, sweet, bread, chili, cream
    Avery Nicholson