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Roasted Red Pepper and Cauliflower Soup

As we’re still in the midst of long winter nights and cold winter days, we’d like to share a recipe for a super delicious soup that’ll warm you up and bring a smile to your face! This recipe is delightful and is just as delicious as our Roasted Tomato Soup.

In fact, we think you’ll end up making this a staple of your lunch and dinner! It’s a super simple, easy-to-prepare meal that tastes just divine. This roasted red pepper soup is low carb, and completely plant-based! 

What does roasted red pepper soup taste like?

Roasted red peppers on their own have this sweet, charred flavor, and we’ve paired them with cauliflowers here, which have a nice nutty flavor, as well as carrots with their earthy tones. Of course, all the vegetables in this soup have a delightful sweetness to them, which is where that head of garlic comes in, counteracting the sweetness with its more nutty taste.

Is roasted red pepper soup healthy? 

This soup is rich in vegetables and doesn’t have a ton of additional heavy creams, just a bit of coconut milk and olive oil, both of which contain real health benefits. With the red peppers and carrots, this soup packs a powerful Vitamin A punch, too. In addition, cauliflowers are incredibly great sources of Vitamins C and K.

In short, this roasted red pepper soup isn’t just tasty, it’s also filled with nutrients and very good for you. 

How to make roasted red pepper soup

  1. Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
  2. 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.
  3. Add the garlic to a 12×8 baking dish with the tomatoes, cauliflower, carrots, shallot, and roasted red pepper.
  4. Season with a salt, pepper and drizzle with olive oil.
  5. Toss together until everything is combined and coated in the olive oil.
  6. Roast at 400 degrees F for 40-45 minutes.
  7. 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.
  8. Add the coconut milk, and blend until smooth and creamy. *Be careful not to completely seal the blender
  9. Garnish with croutons, parmesan cheese (omit for dairy-free), and crushed red pepper, and enjoy!

What is the difference between shallots and red onions?

A main difference between shallots and red onions is in the taste. While onions have a sharper, powerful taste, shallots tend to be sweeter. That’s why you’ll find a good caramelized onion can be improved by throwing in some shallots, enhancing the sweetness.

This recipe calls for shallots over red onions because we’re trying to enhance the sweetness of the veggies. 

Roasted Red Pepper and Cauliflower Soup (plant-based recipe)

Alia and Radwa
Roasted red peppers, cauliflower, carrots and cherry tomatoes are roasted in the oven and blended with coconut milk! Great plant-based, healthy soup!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Appetizer, dinner, lunch
Cuisine appetizer
Servings 6
Calories
Ingredients
  
  • 16 oz grape tomatoes
  • 12 oz cauliflower florets
  • 1 cup baby carrots
  • 1 head garlic
  • 1 medium shallot or small red onion
  • 16 oz jar roasted red pepper (drained)
  • 1/4 cup extra virgin olive oil
  • 2 tsp salt (more or less to taste)
  • 1 tsp black pepper (more or less to taste)
  • 14.5 oz full-fat coconut milk
Instructions
 
  • Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
  • se 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.
  • Season with a salt, pepper and drizzle with 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! 
  • Garnish with croutons, parmesan cheese (omit for dairy-free), and crushed red pepper, and enjoy!

Video

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
Tried this recipe?Let us know how it was!

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2 Comments

    1. Hi Mariann- We adjusted the instructions so it is more clear! Hope that helps, let us know if you have any other questions!