Roasted Red Bell Pepper and Cauliflower Soup

This creamy, vibrantly colored roasted red pepper and cauliflower soup is a one-pot winter warmer! Roasting the vegetables brings out their natural sweetness and intensifies the flavor, while using cauliflower as a base provides a smooth and satisfying soup that's lower in carbohydrates. This easy soup comes together in less than an hour for a cozy, nourishing meal. Read on for the recipe and tips to make this delicious vegetable soup at home.

Ingredients

Serves 4-6

• 1 head cauliflower, cored and chopped into florets
• 3 red bell peppers, seeded and chopped
• 1 small onion, chopped
• 3 cloves garlic
• 2 tbsp olive oil
• 4 cups vegetable or chicken broth
• 1/4 cup heavy cream (optional)
• 2 tsp Italian seasoning
• Salt and pepper to taste

Roast the Vegetables

Preheat oven to 400°F. Toss cauliflower, bell peppers, onion and garlic with olive oil on a baking sheet. Roast 25-30 minutes, stirring halfway, until softened and browned.

Roasting Tip:

Roasting caramelizes the natural sugars and adds depth of flavor.

Simmer the Soup

Transfer roasted veggies to a soup pot. Add broth and Italian seasoning. Bring to a boil, then reduce heat and simmer 20 minutes.

Use an immersion blender to puree soup until smooth and creamy.

Finish and Season

Stir in heavy cream for a richer, creamier soup (optional). Season to taste with salt and pepper.

Serving Suggestions

Garnish bowls of roasted red pepper and cauliflower soup with:

• Drizzle of heavy cream or olive oil
• Chopped fresh parsley or basil
• Crumbled feta or goat cheese
• Toasted pine nuts or pepitas

Serve with crusty bread or low carb crackers.

Storage

Store soup in an airtight container up to one week in the refrigerator. You can also freeze in portions for up to 3 months.

Customize It

Try these easy soup variations:

• Use different colored peppers
• Add roasted garlic
• Stir in chopped spinach
• Replace vegetable broth with chicken broth
• Top with crispy prosciutto

Nutrition Benefits

This vegetable packed soup provides an array of nutrients:

• Cauliflower - Vitamin C, fiber, antioxidants
• Red peppers - Vitamin A & C, lycopene
• Onion and garlic - Immune supporting compounds

Roasting maximizes the antioxidant power!

Conclusion

This easy one-pot roasted red bell pepper and cauliflower soup is endlessly adaptable. Roasting coaxes out deep flavor while using cauliflower as the base creates a hearty and healthy soup lower in carbs. The beautiful sunset-hued soup is creamy and soothing, yet full of nutrition. Make a batch for a satisfying meatless meal or bring to a potluck. This bright soup is sure to chase away the winter blues!

FAQs

Can I use frozen cauliflower florets?

Yes, frozen will work but roasting fresh is ideal for the best flavor.

Is an immersion blender required?

No, you can use a regular blender or food processor, working in batches.

How long will the soup keep?

Soup will last 5-6 days refrigerated or 3 months frozen.

Can I add meat?

You can add cooked chicken, turkey sausage or bacon before blending for more protein.

Is this soup spicy?

It has mild flavor. Add red pepper flakes or hot sauce if you want some heat.