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Roasted Red Pepper Cauliflower Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 81 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Description

This Roasted Red Pepper Cauliflower Soup is a creamy, cozy, and deliciously flavorful vegan soup made with roasted garlic, grape tomatoes, cauliflower, carrots, shallot, and red bell peppers. Blended with full-fat coconut milk for richness and finished with optional garnishes like croutons, parmesan, and crushed red pepper, it’s a comforting and nutritious dish perfect for any season.

Ingredients

Scale

Vegetables

  • 1 head garlic
  • 16 ounces grape tomatoes
  • 12 ounces cauliflower florets
  • 1 cup whole carrots, peeled and cut into 1 inch sticks
  • 1 medium shallot or small red onion
  • 3 red bell peppers, halved

Seasonings & Oils

  • 2 teaspoons salt, more or less to taste
  • 1 teaspoon black pepper, more or less to taste
  • 1/4 cup extra virgin olive oil

Dairy & Milk

  • 1 (14.5 ounce) can full-fat coconut milk

Instructions

  1. Prepare the Garlic: Peel the outer layers of the whole head of garlic carefully, making sure to keep the garlic cloves intact. Using a sharp knife, cut off the top 1/4 of the garlic head to expose the cloves and discard the sliced top.
  2. Arrange Vegetables for Roasting: Place the prepared garlic head, 16 ounces of grape tomatoes, 12 ounces of cauliflower florets, 1 cup of peeled and cut carrots, 1 medium shallot or small red onion, and 3 halved red bell peppers into a 12×8 inch baking dish.
  3. Season and Oil: Sprinkle 2 teaspoons of salt and 1 teaspoon of black pepper over the vegetables. Drizzle the mixture with 1/4 cup of extra virgin olive oil. Toss everything until the vegetables and garlic are fully coated in the olive oil and seasoning.
  4. Roast the Vegetables: Roast the vegetable mixture in a preheated oven at 400°F (204°C) for 40-45 minutes until the vegetables are tender and slightly caramelized.
  5. Blend the Soup: Transfer the roasted vegetables to a blender. Once the garlic is cool enough to handle, squeeze the softened garlic cloves out of their peel into the blender and discard the peel. Add 1 (14.5 ounce) can of full-fat coconut milk to the blender, and blend on high until smooth and creamy. Be cautious not to seal the blender completely when pureeing hot ingredients to prevent pressure buildup.
  6. Serve: Pour the blended soup into bowls and garnish with optional croutons, parmesan cheese (omit for dairy-free), and crushed red pepper flakes to taste. Enjoy your warm, creamy, and flavorful roasted red pepper cauliflower soup!

Notes

  • To keep this recipe vegan and dairy-free, omit parmesan cheese from the garnish.
  • Adjust salt and pepper to your taste preferences.
  • Use caution when blending hot soups to avoid splatters or pressure build-up.
  • For a smoother texture, strain the soup after blending if desired.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.

Find it online: https://oliviadinner.com/roasted-red-pepper-cauliflower-soup-recipe/