This roasted cauliflower red pepper soup has a delicious smoky flavor and with just a handful of ingredients, the fresh vegetables really shine! It’s a simple soup recipe that’s SCD (specific carbohydrate diet), Paleo, Whole30, vegan, gluten free, grain free, dairy free, egg free, and soy free.
I think a lot of people wait to eat soup until the weather cools down. I could eat soup (and do) anytime of year. It’s such an easy, comforting meal that’s easy on my gut. With just five ingredients, this roasted cauliflower red pepper soup is perfect!
- red bell peppers
- vegetable broth
- avocado oil
- salt and pepper to taste
For this recipe it is so important that the broth and vegetables are of good quality, after all, they are the star of the dish!
Fresh or frozen cauliflower florets can be used for this soup.
I have a Homemade Vegetable Broth Recipe that I highly recommend for this recipe! It takes no time at all to make and is 100 times better than the store bought stuff!
If you don’t have avocado oil, olive oil can be used instead.
How do I make the roasted cauliflower red pepper soup?
Begin by cutting the cauliflower florets off a head of cauliflower. Leave the florets fairly large so they don’t burn while roasting.
Cut the peppers, making sure to remove the stem and seeds.
Arrange the vegetables on parchment lined baking sheets, don’t crowd them, and drizzle with oil (picture 1).
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Roast in the oven until the veggies are fork tender and the skin of the peppers has bubbled and blackened (photo 2).
Wait until cool enough to handle, then remove the skin from the red bell peppers (I have some tips below on how to do this) and place in the blender along with the roasted cauliflower (phots 3 and 4).
If you’d like, reserve a couple of the cauliflower florets to garnish your bowls of soup.
Blend while adding the vegetable broth until the soup is at your desired consistency.
Take a little taste test and season with as much (or as little) salt and pepper as you’d like!
If you have a high speed blender such as a Vitamix or Blendtec , you don’t have to remove the skin from the peppers. Those appliances should be strong enough to properly blend the skins smoothly into the soup.
Leftovers can be stored in a covered container in the refrigerator for 4 to 5 days.
This soup freezes beautifully for up to 3 months!
How to peel roasted peppers?
I’m going to be honest with you, peeling the roasted red peppers is the most time consuming part of this recipe, but here are a couple different suggestions to make it a tad easier!
Once the peppers have been roasted, use tongs to transfer the peppers to a plastic bag and seal it. Once the peppers have cooled, open the bag and the skins should easily peel off.
While this is the most convenient way, I really don’t use this method as I’m a bit wary of placing hot food in plastic. However, if that’s something that doesn’t concern you, then it’s definitely the easiest route!
The alternative is to leave the peppers on the baking sheet for 15 to 20 minutes until cool enough to touch. Then, with some patience, use your fingers to remove the skins.
Craving more comforting soup recipes? Try these!
- Hearty Mexican Chicken Soup
- Immune Boosting Orange Scented Soup
- Mint Pea Soup
- Apple Butternut Squash Soup
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This recipe was originally published October 16, 2017. It was updated with new text and a refinement of directions on October 15, 2020.
Roasted Cauliflower Red Pepper Soup
- 4 medium red bell peppers
- 1 medium head of cauliflower (or 16 ounces frozen cauliflower florets)
- 2 cups vegetable broth
- 1/4 cup avocado oil (or olive oil)
- salt and pepper to taste
- Preheat oven to 425F. Cut and seed red bell peppers into fourths. Cut florets off the head of cauliflower, making sure to leave them fairly large in size.
- Place veggies on parchment lined baking sheets, ensuring they're not crowded. Drizzle with avocado oil and use hands to make sure all veggies are covered in oil. Roast for 30 minutes or until the cauliflower is fork tender and the skins of the red peppers have blackened and blistered.
- Remove baking sheets from the oven. Once cool enough to handle (should take around 15 minutes), use your fingers to remove the skins of the red bell peppers.
- Place the peppers and cauliflower into the blender jar along with 1 cup of vegetable broth. If you wish, reserve a few cauliflower florets to garnish your soup bowls. , and two cups of vegetable broth in a blender. If you wish, reserve a few cauliflower florets to use as a garnish. Blend until smooth.
- Begin blending the soup and continue to add more vegetable broth until your desired consistency is reached. (I prefer my soup on the thicker side.)
- Serve the soup warm and garnish with reserved cauliflower florets.
- Homemade vegetable broth is ideal for this recipe.
- If you have a high speed blender, like a Vitamix or Blendtec, removing the red pepper skins is optional.
- Leftovers can be stored in an airtight container for 4 to 5 days in the refrigerator or up to 3 months in the freezer.