Roasted Cauliflower and Red Pepper Soup

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Roasted Cauliflower and Red Pepper Soup

Roasted Cauliflower and Red Pepper Soup

Roasted Cauliflower and Red Pepper Soup


1 head cauliflower (cut into florets)

2 tablespoons olive oil

salt and pepper

1 teaspoon oil

1 onion (chopped)

2 cloves garlic (chopped)

2 roasted red peppers

1/4 teaspoon cayenne (optional)

3 cups stock or water (add more to thin the soup out if you like)

1 tablespoon heavy cream (optional garnish)

1 tablespoon sour cream (optional garnish)

1 tablespoon dukkah (optional garnish)

1 tablespoon herb (optional garnish, chopped)


1. Toss the cauliflower florets in the olive oil with the salt and pepper.

2. Arrange the cauliflower florets in a single layer in a baking dish.

3. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.

4. Heat the oil in a pan.

5. Add the onions and saute until tender, about 5-7 minutes.

6. Add the garlic and saute until fragrant, about 30 seconds.

7. Add the cauliflower, roasted red peppers, cayenne and stock.

8. Bring to a boil, reduce the heat, cover and simmer until the cauliflower is tender, about 20 minutes.

9. Puree with a hand blender.

10. Serve garnished with heavy cream or dukkah or chopped herbs etc.

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