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Roasted Cauliflower & Red Pepper Soup

When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
  • Total Time
    Prep: 50 min. + standing Cook: 25 min.
  • Makes
    6 servings

Ingredients

  • 2 medium sweet red peppers, halved and seeded
  • 1 large head cauliflower, broken into florets (about 7 cups)
  • 4 tablespoons olive oil, divided
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon paprika
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Shredded Parmesan cheese, optional

Directions

  • Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°.
  • Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers.
  • In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened.
  • Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.
Nutrition Facts
1 cup: 193 calories, 10g fat (2g saturated fat), 3mg cholesterol, 601mg sodium, 19g carbohydrate (8g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.
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Reviews

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Average Rating:
  • ms11145
    Feb 4, 2021

    Good recipe. I used smoked paprika instead of regular paprika. I think this was a great addition. I love cauliflower so will be making this again with some more tweaks.

  • knollbrookcook
    Jan 21, 2021

    While this soup turned out well, it seemed like a lot of work. A bit spicy for my taste so I would cut down on the cayenne pepper. I used the immersion blender first, but it was not smooth enough. I then put it into the blender, which was much better. I might make this soup again with a couple variations.

  • Louise
    Jan 13, 2021

    Didnt care for this soup at all

  • Gregg
    Jan 7, 2021

    Nice soup especially from someone who isn't a huge fan of cauliflower. Great for a cold day and comes together quick.

  • Amy
    Jan 4, 2021

    I’m not sure I understand the bad reviews. I made this as written and the only thing I added was more salt. Also, somebody below mentioned adding curry, and I LOVE curry, so I added some - it was a perfect addition! The only problem I had was I don’t think I roasted the red peppers long enough. They were really difficult to peel, and it took a really long time. The next time I will err on the side of OVER roasting them. Overall a good recipe and I feel healthy eating it! I will be making it again, as I’m always looking for ways to add cauliflower to my diet!

  • Debbie
    Jan 3, 2021

    Thankfully I read the ratings before. After adding flour to the onions I also added 2 tbs of tomato paste. I also seasoned my cauliflower while it roasted (salt pepper and cayenne). I used cream instead of milk. Added plenty of salt pepper and cayenne. It was still a little lackluster.

  • Barbara
    Jan 2, 2021

    I made this as written. It was very bland. I had to add some white pepper, four drops of tapitio, and a TBSP of curry powder. I upped the dried rosemary by 1/2 TSP. These helped to increase the top flavor, but the under flavor was still missing.

  • Laurentiu
    Jan 1, 2021

    No comment left

  • jstowellsupermom
    Jun 13, 2019

    This soup was so good!! Would go great with a simple salad and a nice piece of crusty bread. I used heavy cream instead of milk.