Save on Pinterest

Roasted Cauliflower & Red Pepper Soup

Total Time

Prep: 50 min. + standing Cook: 25 min.

Makes

6 servings

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
Roasted Cauliflower & Red Pepper Soup Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

  1. 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°.
  2. 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.
  3. In a 6-qt. stockpot, heat remaining 2 Tbsp. 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.
  4. 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 Parmesan.

Can you freeze Roasted Cauliflower & Red Pepper Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add 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.

Recommended Video

More from Taste of Home