Best 2 Roasted Cauliflower Red Pepper Soup Recipes
Roasted cauliflower and red pepper soup is a delicious and easy-to-make soup that is perfect for a weeknight meal or a casual lunch. The combination of roasted cauliflower and red peppers gives the soup a slightly sweet and smoky flavor, and the addition of creamy coconut milk makes it extra rich and satisfying. This soup is also a great way to get your daily dose of vegetables, and it can be easily customized to your liking. For example, you can add a bit of spice with some chili powder or cayenne pepper, or you can add some extra creaminess with some sour cream or yogurt. No matter how you choose to make it, this roasted cauliflower and red pepper soup is sure to be a hit!
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED CAULIFLOWER & RED PEPPER SOUP
When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°., Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers., In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened., Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.
Nutrition Facts : Calories 193 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 601mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
CAULIFLOWER AND ROASTED RED BELL PEPPER SOUP
I had bought red bell peppers and cauliflower on sale, and wanted to use them before they died. I searched around on the internet, and made this recipe up using ingredients I had in my kitchen. It was delicious, hearty, and healthy.
Provided by batya
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Turn on broiler.
- flatten out the bell pepper halves and arrange them on a baking sheet.
- Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
- very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
- broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
- In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
- cook until onions soft, about 3-5 minutes.
- add chopped cauliflower to the pot of onions, and mix around.
- add entire box of imagine broth (or 1qt of whatever you are using).
- bring to boil and then simmer for 20 minutes.
- take the peppers and garlic out of the oven.
- peel the peppers after they cool, and slip the garlic out of the skin.
- chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
- add to the pot and simmer for about 10-20 minues more.
- Mix everything well, mashing up the cauliflower.
- You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
- you can also add a squirt of lemon and olive oil before serving.
Nutrition Facts : Calories 102.5, Fat 3.8, SaturatedFat 0.6, Sodium 46.2, Carbohydrate 16.2, Fiber 5.6, Sugar 7.8, Protein 4.1
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is dense and heavy, with tightly packed florets. Avoid heads that have brown spots or bruises.
- Roast the cauliflower and red peppers before blending: Roasting the vegetables brings out their natural sweetness and flavor. It also helps to caramelize the sugars in the vegetables, which gives the soup a rich, golden color.
- Don't overcrowd the blender: If you have a small blender, you may need to blend the soup in batches. Overcrowding the blender will prevent the soup from blending smoothly.
- Season the soup to taste: Once the soup is blended, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, garlic powder, or onion powder.
- Garnish the soup before serving: A simple garnish of fresh parsley, chives, or grated Parmesan cheese can add a touch of elegance to the soup.
Conclusion:
Roasted Cauliflower and Red Pepper Soup is a delicious, healthy, and versatile soup that can be enjoyed for lunch or dinner. It's also a great way to use up leftover vegetables. The soup is packed with nutrients, including vitamins A, C, and K, and it's also a good source of fiber. With its creamy texture and slightly sweet flavor, Roasted Cauliflower and Red Pepper Soup is sure to be a hit with everyone who tries it.
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