Roasted Red Pepper and Cauliflower Soup (plant-based recipe)
Roasted red peppers, cauliflower, carrots and cherry tomatoes are roasted in the oven and blended with coconut milk! Great plant-based, healthy soup!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Appetizer, dinner, lunch
Cuisine: appetizer
Keyword: low carb soup, paleo soup recipe, roasted red pepper soup, roasted soup, roasted tomato soup, soup, soup recipe, vegan soup, whole 30 soup, whole 30 soup recipe
Servings: 6 servings
- 1 head garlic
- 16 ounces grape tomatoes
- 12 ounces cauliflower florets
- 1 cup baby carrots
- 1 medium shallot or small red onion
- 16 ounces jar roasted red pepper drained
- 2 teaspoons salt more or less to taste
- 1 teaspoon black pepper more or less to taste
- 1/4 cup extra virgin olive oil
- 1 (14.5 ounce) full-fat coconut milk
Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
1 head garlic
Use a sharp knife and cut the top 1/4 of the head of garlic and discard the top. You want to be able to expose the garlic.
Add the garlic to a 12x8 baking dish with the tomatoes, cauliflower, carrots, shallot, and roasted red pepper.
16 ounces grape tomatoes, 12 ounces cauliflower florets, 1 cup baby carrots, 1 medium shallot or small red onion, 16 ounces jar roasted red pepper
Season with a salt, pepper and drizzle with olive oil.
2 teaspoons salt, 1 teaspoon black pepper, 1/4 cup extra virgin olive oil
Toss together until everything is combined and coated in the olive oil.
Roast at 400 degrees F for 40-45 minutes.
Transfer the roasted veggies to a blender. Once the garlic is cool enough to handle, squeeze the head of garlic into the blender. Discard the peel.
Add the coconut milk, and blend until smooth and creamy. *Be careful not to completely seal the blender when pureeing hot liquids!
1 (14.5 ounce) full-fat coconut milk
Garnish with croutons, parmesan cheese (omit for dairy-free), and crushed red pepper, and enjoy!
Serving: 1serving | Calories: 268kcal | Carbohydrates: 13g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1857mg | Potassium: 681mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3967IU | Vitamin C: 75mg | Calcium: 75mg | Iron: 4mg