Comfort food with zero guilt, this roasted cauliflower and bell pepper soup comes in just over 100 calories/serving. Which is wild. If you've made my recipes before you probably know by now that I care more about flavour than I do calories - so know that this soup is damn good.
A few common and simple ingredients make up this soup
- Bell Peppers (or a Jar of roasted red peppers like these)
- Soup Stock (Chicken or Vegetable)
- Herbs and Spices (Thyme, Basil, Paprika, Parsley, Salt and Pepper)
The gist of it:
- Wash and Cut the Veggies
- Roast Veggies
- Add to soup pot with Stock and Spices
- Serve and add Toppings
FAQ about Roasted Cauliflower and Bell Pepper Soup
Yeah you betcha. This will freeze for at least 3 months in an airtight container or bag. Obviously don't add the cream until you serve it though.
Yes, in fact this is the type of peppers you should use. Obviously cut off any blemishes but its they are just wrinkly then proceed as normal.
Use a jar or two of roasted red peppers. If you cant find that you can use 4-5 carrots! Peel them and roast them with the cauliflower. They are sweet and will yield a similar result.
If Cauliflower is your best friend, try my Cauliflower Soup next its like this one but nuttier. Or Try Buffalo Cauliflower Bites so good!! If you're looking for something to pair with this soup try my Caprese Grilled Cheese or Classic Egg Salad Sandwich.
Roasted Cauliflower and Bell Pepper Soup
- 1 Medium Head of Cauliflower Stem Removed, Cut into even sized Florets
- 3-4 Red, Yellow or Orange Bell Peppers Stems and Seeds Removed (or a 340ml jar of roasted red peppers)
- 1 Head Garlic
- 1 Litre Chicken Stock or any soup stock/broth
- ½ teaspoon Red Pepper
- 1 Teaspoon Thyme
- 1 Tablespoon Paprika
- 1 Teaspoon Basil
- 1 Teaspoon Table Salt or more to taste
- 6 Tablespoons Cream Divided
- 1½ Teaspoons Freshly Cracked Black Pepper Divided
- 3 Teaspoons Fresh Parsley Divided
- Start by preheating your oven to 400°F.Wash and prepare your peppers and cauliflower. (Remove seeds, stems etc.) Cut into even sized pieces and place on a cookie sheet lined with parchment paper or a silicon mat. I do not add oil to the veggies to roast them, it isn't needed. Just the vegetables onto the cookie sheet and into the oven. You can also place a whole head of garlic on one of the sheets. No need to peel it! The garlic flavour will mellow out as it roasts.
- Roast for 25-30 minutes, until fork tender. The Garlic is done when it easily pops out of the peeling when squished.
- Add all of your roasted goodies to a large dutch oven, soup pot etc. Top with the soup stock of your choice and the seasonings. Simmer for 5 minutes on medium heat.
- Blend with an immersion blender or regular blender. (If you're using a regular blender, my advice would be to blend ingredients BEFORE adding to a soup pot. So from the oven add straight to the blender and then once blended, bring to a simmer. It will still be warm but much easier than dealing with boiling hot liquid in a blender.)
- Divide into bowls and top with freshly ground black pepper, fresh parsley and cream