Creamy, cozy, and full of flavor, this Roasted Red Pepper Soup with Cauliflower is a nourishing bowl of comfort you’ll crave again and again. It’s naturally dairy-free yet feels indulgent thanks to the velvety texture and rich, smoky sweetness from the roasted vegetables.
Table of Contents
What is Roasted Red Pepper Soup with Cauliflower?
This soup is a blend of roasted vegetables, including cauliflower, carrots, and red peppers, pureed into a smooth, creamy consistency. The roasting process brings out the natural sweetness of each ingredient, giving the soup a deep, slightly smoky flavor that’s balanced by the richness of coconut milk. It’s the kind of recipe that feels luxurious yet incredibly wholesome, perfect for cozy nights or make-ahead lunches.
Unlike traditional cream-based soups, this version uses full-fat coconut milk for a luscious finish without any dairy. The cauliflower gives body and substance, making the soup both hearty and light at the same time. It’s also versatile—you can serve it on its own, pair it with grilled cheese, or dress it up with garnishes like croutons, parmesan, or a drizzle of olive oil!
Ingredients You Need
- Garlic – Roasting softens the sharpness and brings out a nutty, caramelized flavor that deepens the base of the soup.
- Grape Tomatoes – These burst with natural sweetness when roasted, adding bright acidity and depth to the flavor.
- Cauliflower Florets – This is what gives the soup its velvety body and thick, creamy texture without needing heavy cream. Roasting the florets enhances their subtle nuttiness.
- Baby Carrots – These add gentle sweetness and a touch of earthy flavor to round out the savory vegetables.
- Shallot or Small Red Onion – Either option adds mild, sweet onion flavor that ties all the roasted ingredients together.
- Jar of Roasted Red Peppers – This gives the soup its smoky-sweet flavor and bright color. Using jarred peppers saves time while still giving you that fire-roasted essence.
- Salt – A sprinkle of salt is a simple but essential way to enhance the natural sweetness of the roasted veggies and balance the creamy coconut milk.
- Pepper – Pepper adds a bit of warmth and spice, enhancing the overall flavor profile. Freshly cracked black pepper gives a subtle kick that keeps the soup lively.
- Extra Virgin Olive Oil – Drizzling this before roasting helps the vegetables caramelize perfectly. It also adds richness and a smooth mouthfeel to the final soup.
- Full Fat Coconut Milk – This creates a silky, creamy consistency while keeping the soup dairy-free. We love it because it adds just a hint of sweetness that complements the roasted vegetables.
How to Make Roasted Red Pepper and Tomato Soup with Cauliflower
- Prep the garlic. Slice off the top of the garlic head to expose the cloves while keeping them intact. This helps them roast evenly and turn soft and buttery.
- Assemble the vegetables. In a large baking dish, arrange the garlic, tomatoes, cauliflower, carrots, shallot, and roasted red peppers.
- Season generously. Drizzle everything with olive oil, then sprinkle with salt and pepper. Use your hands or a spoon to toss until every piece is coated.
- Roast the vegetables. Pop the dish into the oven until the veggies are deeply caramelized, tender, and fragrant. You’ll know they’re ready when the tomatoes blister and the edges of the cauliflower turn golden.
- Blend it up. Once the garlic has cooled slightly, squeeze out the roasted cloves and discard the papery skins. Transfer everything to a blender with the coconut milk and blend until smooth and creamy. *Be careful not to completely seal the blender.
- Serve and garnish. Pour into bowls, then top with croutons, parmesan, crushed red pepper flakes, or a swirl of extra coconut milk for a beautiful finish.
Variations
- Spice – Stir in a pinch of smoked paprika or cayenne for a subtle kick that complements the roasted flavor.
- Protein – Blend in white beans or lentils for an even thicker, heartier soup packed with plant-based protein.
- Fresh Red Peppers – Roast your own peppers instead of using jarred for a deeper, slightly charred flavor.
- Herbs – Fresh basil, thyme, or rosemary add aromatic depth and freshness to the finished soup.
- Acid – A splash of apple cider vinegar or a squeeze of lemon brightens up the rich flavors and balances the coconut milk.
- Cheese – Stir in a handful of shredded parmesan or asiago for a cheesy twist. We also think roasted red pepper gouda soup is absolutely amazing!
- Crunchiness – Add roasted chickpeas, toasted pine nuts, or pumpkin seeds for a satisfying texture contrast.
Can I Store Leftovers?
Yes, leftovers keep beautifully! The flavors deepen over time, making it even more delicious the next day.
Store in an airtight container and refrigerate for up to 4 days.
For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stove while stirring to restore its creamy consistency.
Common Questions about Roasted Red Pepper and Cauliflower Soup
Absolutely! Jarred roasted red peppers are a convenient and tasty alternative to roasting your own. Just drain and rinse them before adding them to your soup for a quick flavor boost.
We love a sprinkle of freshly grated parmesan, but you can also garnish your bowl with a swirl of sour cream or a sprinkle of crumbled feta cheese. Fresh herbs like parsley or cilantro and a dash of red pepper flakes can add a pop of color and flavor, too!
A warm, crusty baguette or a gooey grilled cheese sandwich makes a perfect companion. A fresh green salad with a tangy vinaigrette also pairs perfectly!
You bet! This soup is packed with vitamins and antioxidants from the red peppers and cauliflower.
More Soup Recipes
On the search for more satisfying soups? We have plenty that we’re sure you’ll fall in love with!
Roasted Red Pepper and Cauliflower Soup (plant-based recipe)
Ingredients
- 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
Instructions
- 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 12×8 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!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds wonderful and very healthy…except for a full day’s sodium allotment for anyone trying to manage blood pressure. With the garlic, pepper, onion and all the tasty veggies, you can just add 1/2 tsp. of Diamond Crystal Kosher Salt and the soup will be wonderful…1 tsp. would be enough for even the saltiest diner. I love your recipes.
Good morning 🌅 please could you send me the recipe for spicy red lentil soup i can see the video but need the amounts of the ingredients please thanks in anticipation 😊😊😊
Hi Hazel! Are you looking for our slow cooker lentil soup recipe?
If not, we’re happy to help find the right one!
Xo,
Alia & Radwa
Could I add a fresh red pepper or 2 to the veggies to roast, rather than using a jar of roasted red pepper?
This is in the top 5 soup recipes I have EVER made! SO simple, delicious, vibrant, satiating. I will make this again and again, thank you Food Dolls!
Thank you SO much, Laurie! We’re so glad you enjoyed the recipe. Thank you for trying it out!
Xo,
Alia & Radwa
This is my favorite soup recipe! Healthy and actually delicious!
That is amazing! So glad to hear! xo, Alia & Radwa
Could one use whole cow milk instead of coconut?
Yes, you can! If you wan’t it a little creamier you can add a touch of heavy cream with the whole milk.
I’m one week post-surgery and I’m currently on a liquid only diet. Sent this recipe to my dad, who made this last night and wow! I nearly cried after the first bite and exclaimed: “Real food!” Thank you, ladies! This soup really lifted up my spirits after a miserable week of meal replacement shakes.
This makes us so happy, we are so glad that this recipe can offer even a little bit of comfort during a difficult time. We wish you best of luck in your healing process! xo, Alia & Radwa
Can I use frozen cauliflower? And should I let leave it out a little while before I put in the oven?
You can thaw the cauliflower first!
What do I do with the head of garlic?
Hi Mariann- We adjusted the instructions so it is more clear! Hope that helps, let us know if you have any other questions!