On a cold, autumn day, this is the perfect soup to whip up. Healthy, and with only a few ingredients, this roasted red pepper cauliflower soup can become a staple in your fall recipe list.
Roasted Red Pepper Cauliflower Soup
- Prep Time:15 mins
- Cook Time:50 mins
- Total Time:1 hr 5 mins
- Servings:4
- Easy
- 1 head cauliflower
- 2 red peppers
- 3 cups low sodium chicken broth
- 1 teaspoon paprika
- 1 teaspoon garlic
- 1/2 cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon pepper
- 1 teaspoon salt
Ingredients
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Step 1
Cut red peppers in half and cut up one head of cauliflower. Place on a baking sheet and put in the oven at 400°F until blackened.
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Step 2
While the peppers and cauliflower are cooking, sauté cut-up onions, olive oil and garlic in a large pot. Then, add chicken broth.
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Step 3
Once your peppers are blackened, take them out and let cool. Once cool, remove the skins from the peppers.
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Step 4
Cut up your skinless peppers.
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Step 5
Add your cut peppers and roasted cauliflower to your broth mixture. Let simmer for 20 minutes.
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Step 6
Use an immersion blender to mix your broth mixture together until smooth. If you don’t have an immersion blender, you can use a hand blender or a food processor.
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Step 7
Add paprika, thyme and any other spices. Pour into a bowl and top with goat cheese.