Roasted Cauliflower Red Pepper Soup
User Reviews
4.4
-
Prep Time
15 mins
-
Cook Time
50 mins
-
Total Time
1 hr 5 mins
-
Course
Main Course, Soup
-
Cuisine
American, Canadian, Vegetarian, gluten-free
Roasted Cauliflower Red Pepper Soup
Description
This recipe begins by roasting cauliflower florets tossed in olive oil, salt, and pepper until tender and lightly browned, developing a nutty sweetness and depth. Meanwhile, onions are sautéed with garlic, fresh thyme, and crushed red pepper flakes to build an aromatic base. The roasted cauliflower, chopped roasted red peppers, vegetable broth, and paprika are combined and simmered to meld flavors.
The soup is pureed smooth using a hand blender, creating a creamy texture without dairy cream. Fresh basil is stirred in to lend herbal brightness, and shredded Gouda cheese adds richness and a slightly smoky undertone. The soup is heated until cheese melts fully, and seasoning is adjusted.
Served warm, this soup pairs well with crusty bread or a light salad. Garnishing with extra shredded Gouda and basil highlights its flavor and presentation. The roasting step contributes a complex flavor profile and satisfying texture.
Ingredients
- 1 cauliflower cut into florets, medium head
- 2 tablespoons olive oil divided
- salt to taste
- black pepper to taste
- 1 yellow onion chopped, small
- 4 cloves garlic minced
- 1 teaspoon thyme fresh leaves
- 1/4 teaspoon red pepper flakes crushed
- 1 roasted red peppers 16 oz jar, drained and chopped
- 4 cups vegetable broth
- 1/2 teaspoon paprika
- 1/4 cup basil chopped
- 1/2 cup gouda cheese shredded
- salt to taste
- black pepper to taste
- gouda for garnish, if desired, shredded gouda, chopped basil
- basil for garnish, if desired, shredded gouda, chopped basil
Instructions
- Preheat oven to 400 degrees F. Place cauliflower florets on a large baking sheet and drizzle with 1 tablespoon of the olive oil. Toss and season with salt and pepper. Roast in the oven for 25-30 minutes, or until cauliflower is tender and starting to brown.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 3-5 minutes, or until the onion is soft and translucent.
- Add the garlic, thyme, and crushed red pepper flakes. Cook for 2 minutes.
- Stir in the roasted cauliflower, roasted red peppers, vegetable broth, and paprika. Turn the heat to low and let the soup simmer for 10 minutes.
- With a hand held blender, blend the soup in the pot until soup is creamy and smooth. Stir in the fresh basil and shredded Gouda cheese. Heat until cheese is melted. Season the soup with salt and pepper, to taste.
- Ladle the soup into bowls and serve with a little shredded Gouda cheese and fresh basil, if desired.
User Reviews
Overall Rating
4.4
You'll Also Love
