Creamy Roasted Red Pepper Soup

Serves 4


  • 4 red bell peppers, cut in half and seeds removed
  • 1 small head cauliflower, cut into florets
  • 2 tbs. extra-virgin olive oil, divided
  • 1 red onion, diced
  • 2 cloves garlic, chopped
  • 1 tsp. thyme, chopped
  • 1 pinch red pepper flakes
  • 4 cups chicken broth or vegetable broth
  • 1 tsp. smoked paprika
  • Sea salt and pepper to taste

Place the red peppers on a baking sheet with the cut side facing down; broil until the skins are browned, about 10 minutes. Place in a seal-able container and let “steam” for 20 minutes before pinching the skins off and dicing. Toss the cauliflower in the oil; place it in a single layer on a baking sheet and roast in a preheated 400 F/200C oven until tender and caramelized, approximately 20-30 minutes, mixing once in the middle. Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes. Add the garlic, thyme, and red pepper flakes and cook until fragrant, about a minute. Add the roasted red peppers, cauliflower, broth, paprika and simmer for 10 minutes before pureeing to the desired consistency with a blender. Season with sea salt and pepper.

Recipe adapted from “Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese.” Closet Cooking. Web. 15 Oct. 2015. <>.


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