Roasted Red Pepper + Cauliflower Soup
Happy Saturday! It’s finally starting to feel like winter around here after weeks of unseasonably mild weather. With the temperatures dropping deep into the negatives, I’m inclined to lean towards more warming and hardy foods. Enter Roasted Red Pepper + Cauliflower Soup!
This recipe comes together quickly and with few dishes (a win!). Roasting all the vegetables on a sheet pan adds a nice depth of flavour that you miss out on when simply boiling vegetables for a soup and keeps cleanup to a minimum. To add a bit of protein, I like to blend in cooked red lentils, but this is completely optional. Jut note that omitting the lentils will result in a slightly thinner soup.
Recipe Details
Vibrant red pepper, aromatic onion and garlic, and hardy cauliflower come together to create a perfectly cozy bowl of soup. There’s nothing better than cozying up with a warming bowl on a cold winter’s day like the ones we are currently experiencing.
This soup comes together in three simple steps and uses a minimal amount of dishes to keep cleanup straightforward.
Prep + Roast the Vegetables
Prepare the vegetables by chopping the cauliflower into florets, slicing the peppers into large chunks, slicing the onions into large wedges, and slicing off the top of the bulb of garlic to expose the individual cloves.
Toss the prepared vegetables in two tablespoons of olive oil, sea salt, and pepper. Wrap the garlic bulb in a piece of aluminum foil to prevent it from burning during the roasting process. This also helps to garlic cloves to soften and caramelize.
Transfer the prepared vegetables to a lined baking sheet and roast at 400ºF for 40 minutes, turning the vegetables at the 20 minute mark.
Blend the Soup
Once the vegetables are finished roasting, transfer them to an upright blender. Unwrap the garlic from the aluminum foil and squeeze the individual cloves into the blender as well. Add the cooked lentils and spices, then pour in the broth. Blend on high until smooth.
Taste the blended soup and adjust the seasoning as needed. For example, adding more cayenne pepper if you prefer a spicier soup.
Heat and Enjoy!
Transfer the blended soup to a large pot and warm over medium heat. Serve immediately. Alternatively, you may skip the heating step and transfer the soup to an airtight container to be stored in the fridge for up to a week.
This soup is delicious on its own, but also pairs well with a nice piece of fresh, crusty sourdough bread!
More Cozy Soups
If you liked this recipe, be sure to try one of my other soup recipes below!
Roasted Squash Soup with Coconut Milk
Vegetarian “Sausage” & Noodle Soup
If you make this Roasted Red Pepper + Cauliflower Soup, be sure to leave a comment or review. I love to hear from you. And of course, if you make this recipe, don’t forget to tag me on instagram.
Keep it cozy!
xx
Ashley
Roasted Red Pepper + Cauliflower Soup
Ingredients
- 4 cups cauliflower florets (approximately one large cauliflower)
- 2 large red bell peppers
- 1 garlic bulb
- 2 medium yellow onions
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 cup cooked red lentils
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- Sea salt and fresh black pepper, to taste
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
- Prep the vegetables by cutting the cauliflower into florets, slicing the peppers into large chunks, slicing the onions into wedges, and cutting the top off the bulb of garlic to expose the individual cloves.
- Toss the prepared vegetables with olive oil, salt, and pepper. Transfer to the prepared baking sheet, wrapping the garlic bulb in tinfoil to prevent the cloves from burning. Roast for 40 minutes, turning the vegetables halfway through.
- Add the roasted vegetables to a blender along with the broth, cooked lentils, and spices. Blend on high until smooth.
- Transfer the blended soup to a large pot and bring to a boil over medium heat. Serve immediately or store in the fridge for up to a week.
Looks delicious Ash! Perfect for a cold winter day.
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