Roasted Cauliflower & Red Pepper Soup

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It is officially soup season. Though I love soups any time of the year, curling up on the couch with a piping hot bowl on chilly fall evenings is pure bliss. They make for easy dinners or quick lunches that will warm up your body and soul.

If you are looking for soups that are bursting with flavors and at the same time can be whipped up without much hassle, this Roasted Cauliflower and Red Pepper Soup is for you!
Florets of cauliflower and red bell peppers get roasted in the oven together until lightly caramelized and crispy, and then pureed, resulting in a creamy bowl of deliciousness.

This soup is low-carb, gluten-free, and completely plant-based!
Although roasting the vegetables takes a little more time and effort, it is definitely worth it. The roasted cauliflower gives the soup an exceptionally rich and smooth texture without adding an extra cream, while the red peppers add a gorgeous color and smoky depth.
If you are looking for more such comforting hearty stews , you can also try my Reasons to Love this Recipe
  • Rich in vegetables, this soup is filled with nutrients and packed with flavors.
  • Made with a few, simple, budget-friendly ingredients.
  • Pairs wonderfully with a loaf of warm, crusty bread.
  • Best of all, it freezes well too. This soup will freeze for at least 3 months in an air-tight container.



If you make this Roasted Cauliflower and Red Pepper Soup, I would love to know how it turned out! Please let me know by leaving a comment below.



Roasted Cauliflower & Red Pepper Soup Roasted Cauliflower and Red Pepper Soup
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 4-5 servings
Calories per serving: 103kcal





Ingredients:
  • 1 cauliflower large, washed and cut into chunks
  • 4 large red peppers, cored and deseeded
  • 1 large tomato, diced
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 large onion, chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon crushed red chilli flakes
  • 1/2 Teaspoon paprika powder
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth or chicken broth
  • 1/3 Cup Pancetta (optional)
Instructions:
  1. Preheat the oven to 200 degrees Celsius.
  2. Toss the the cauliflower pieces and bell pepper pieces with olive oil, salt and pepper and place them in a single layer on a large baking sheet.
  3. Roast them in the oven until tender and caramelized for about 20-25 minutes.
  4. Heat a tablespoon of oil in a large pot over medium heat, and add the onions. Cook them until they are soft and translucent for about 5 minutes.
  5. Add the minced garlic and cook until fragrant for a minute.
  6. Season with salt, black pepper, crushed red chilli flakes, paprika powder and dried thyme.
  7. Add the roasted vegetables, the diced tomatoes along with the vegetable stock, and cook for about 15 minutes or until the vegetables are tender.
  8. Let it cool and then purée in batches until smooth and creamy.
  9. This step is totally optional. Heat the oil in a skillet and then add the pancetta and let them brown for about 4-5 minutes.
  10. Ladle the soup into individual bowls and garnish with the pancetta and /or with a drizzle of coconut cream.

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