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!
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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
- Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.
- 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.
- 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
- 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)
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 12×8 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!