Recipe

Get Warm and Cozy With This Roasted Red Pepper Cauliflower Soup

By Avery Nicholson at Western University

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
Ingredients
  • 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.

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.

Avery Nicholson

Step 4

Cut up your skinless peppers.

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.

Avery Nicholson

Step 7

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

Avery Nicholson