Warm up your taste buds with a bowl of our delicious Cauliflower Roasted Red Pepper Soup! This creamy, comforting soup is not only a feast for your senses but also a healthy choice that will leave you craving more. With its vibrant colors and rich flavors, it’s the perfect dish to impress your family and friends or to simply enjoy on a cozy night in. Ready to elevate your soup game? Let’s dive into this easy-to-follow recipe that will have you savoring every spoonful in just 40 minutes!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 red bell pepper, roasted
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the cauliflower into uniform florets, ensuring they are roughly the same size for even roasting. Place the cauliflower pieces on the prepared baking sheet.
- If using a fresh red bell pepper, cut it in half, remove seeds and membranes, and place it cut-side down on the same baking sheet.
- Drizzle the cauliflower and bell pepper with olive oil, and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is golden brown and the pepper's skin is slightly charred.
- While the vegetables are roasting, heat a large pot over medium heat. Add a drizzle of olive oil and sauté the diced onion until translucent and soft, about 5 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Remove the roasted vegetables from the oven. If the bell pepper's skin is charred, place it in a bowl and cover with plastic wrap to steam for 5 minutes, then peel off the skin.
- Add the roasted cauliflower and peeled roasted red pepper to the pot with the onions and garlic.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes to allow the flavors to meld together.
- Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnished with a drizzle of olive oil, fresh herbs, or a sprinkle of black pepper if desired.
Tips
- Choose Fresh Ingredients: For the best flavor, opt for fresh cauliflower and a ripe red bell pepper. The freshness will enhance the overall taste of your soup.
- Roasting is Key: Don’t skip the roasting step! This process caramelizes the vegetables, bringing out their natural sweetness and adding depth to the soup.
- Uniform Florets: Cut the cauliflower into evenly sized florets to ensure they roast evenly. This will help achieve that perfect golden-brown color.
- Blending: For a super creamy texture, use an immersion blender directly in the pot. If using a regular blender, allow the soup to cool slightly before blending in batches to avoid any spills.
- Season to Taste: Always taste your soup before serving. Adjust the seasoning with salt and pepper to suit your palate, and consider adding a pinch of smoked paprika for an extra layer of flavor.
- Garnish Creatively: Elevate your soup presentation by garnishing with fresh herbs, a drizzle of olive oil, or a sprinkle of freshly cracked black pepper. It adds a lovely touch and enhances the flavor!
- Storage: This soup stores well in the fridge for up to 3 days, and it also freezes beautifully. Make a big batch and enjoy it later for a quick meal!
Nutrition Facts
Calories: 85kcal
Carbohydrates: 12g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
