Creamy Cauliflower and Roasted Red Pepper Soup
This creamy and flavorful soup features the delightful combination of roasted red bell peppers and fresh cauliflower, creating a hearty and delicious dish perfect for any time of the year. Utilizing simple ingredients often found in your kitchen, this recipe transforms humble vegetables into a rich and comforting meal. The roasting process enhances the natural sweetness of the peppers and adds a depth of flavor that pairs wonderfully with the creamy texture of cauliflower. Serve it with a drizzle of olive oil and a squeeze of lemon to brighten up the flavors before enjoying each warm spoonful.
6
Servings
N/A
Calories
10
Ingredients
Ingredients
Red Bell Peppers
4 small (halved and seeded)
Garlic Cloves
5-7 (leave in outer skin)
Olive Oil
1 tablespoon (for roasting and drizzling)
Onion
1 (chopped)
Cayenne Pepper
1/4 teaspoon (for seasoning)
Cauliflower
1-2 heads (chopped)
Vegetable Broth
1 quart (any brand or homemade)
Salt
to taste
Crushed Black Pepper
to taste
Lemon
1 (squirt of juice for serving (optional))
Instructions
1
Preheat your broiler to high heat and line a baking sheet with parchment paper.
2
Arrange the halved red bell peppers on the baking sheet, cut side down, and scatter the garlic cloves around them, keeping the skins on.
3
Lightly drizzle the peppers and garlic with olive oil, then rub it in gently to coat.
4
Broil for 10-15 minutes, until the skins of the peppers are blackened and bubbly.
5
Meanwhile, in a large pot, heat a tablespoon of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-5 minutes until softened.
6
Stir in the cayenne pepper and cook for an additional minute to bloom the flavors.
7
Add the chopped cauliflower to the pot and mix well with the onions. Pour in the vegetable broth and bring the mixture to a boil.
8
Once boiling, reduce the heat and let it simmer uncovered for 20 minutes.
9
After your peppers and garlic are ready, remove them from the oven and allow to cool for a bit. Peel the skins off the peppers and squeeze the garlic out of its skins.
10
Chop the roasted peppers into small to medium pieces and add them to the pot, simmering for an additional 10-20 minutes.
11
Using a potato masher or a wooden spoon, gently mash the cauliflower to create a creamy texture throughout the soup while leaving some chunks for heartiness.
12
Taste and adjust seasoning with salt and crushed black pepper as needed.
13
For serving, drizzle with olive oil and add a squirt of fresh lemon juice for a bright finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Cauliflower and Roasted Red Pepper Soup.
What are the primary vegetables in this soup?
The main vegetables used are red bell peppers and fresh cauliflower.
How many red bell peppers do I need?
The recipe calls for 4 small red bell peppers, halved and seeded.
How much cauliflower is required?
You will need 1 to 2 heads of cauliflower, chopped.
How do you roast the peppers and garlic?
Arrange halved peppers and unpeeled garlic on a baking sheet, drizzle with olive oil, and broil on high for 10-15 minutes until skins are blackened.
Should I peel the garlic before roasting?
No, keep the skins on while roasting and squeeze the garlic out after it has cooled.
How many garlic cloves are used in this recipe?
The recipe uses 5 to 7 garlic cloves.
What is the first step in preparing the soup base in the pot?
Heat a tablespoon of olive oil over medium heat and sauté a chopped onion for 3-5 minutes until softened.
When do I add the cayenne pepper?
Add the cayenne pepper after the onions have softened and cook for one additional minute.
How much vegetable broth is needed?
The recipe requires 1 quart of vegetable broth.
How long does the cauliflower simmer initially?
The cauliflower should simmer in the broth for 20 minutes.
What should I do with the roasted peppers after broiling?
Allow them to cool, peel off the skins, and chop them into small to medium pieces before adding them to the pot.
How long do the roasted peppers simmer with the soup?
Once added, simmer the roasted peppers with the cauliflower mixture for an additional 10-20 minutes.
How do you make the soup creamy without a blender?
Use a potato masher or a wooden spoon to gently mash the cauliflower to create a creamy texture.
Is the soup intended to be completely smooth?
No, it is recommended to leave some chunks for heartiness.
What final seasonings are used?
Taste and adjust the seasoning with salt and crushed black pepper.
How is the soup garnished for serving?
Drizzle with olive oil and add a squirt of fresh lemon juice.
How many servings does this recipe make?
This recipe makes approximately 6 servings.
Is this soup recipe vegetarian?
Yes, it is classified as a vegetarian and healthy dish.
What kind of parchment paper is used?
Standard parchment paper is used to line the baking sheet for roasting the peppers.
Can I use homemade vegetable broth?
Yes, the recipe suggests using any brand or a homemade version of vegetable broth.
Why is lemon juice added at the end?
A squirt of lemon juice provides a bright finish to the flavors of the soup.
What is the total simmering time for this recipe?
The total simmering time is between 30 and 40 minutes.
What tags are associated with this recipe?
Tags include soup, vegetarian, healthy, comfort food, roasted vegetables, cauliflower, red bell pepper, and one dish meal.
What heat level is used to broil the peppers?
The broiler should be set to high heat.
How do you know when the onions are ready?
They are ready when they have softened, which usually takes 3-5 minutes.
How are the peppers prepared before they go into the broiler?
They are halved, seeded, and placed cut side down on the baking sheet.
Is any spice included in the soup?
Yes, 1/4 teaspoon of cayenne pepper is added for seasoning.
Should the soup be covered or uncovered while simmering?
The recipe specifies to let it simmer uncovered.
What should the garlic look like after roasting?
While the pepper skins become bubbly and black, the garlic should be roasted inside its skin so it can be squeezed out easily.