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Roasted Cauliflower Red Pepper Soup
4.4 from 117 votes

Roasted Cauliflower Red Pepper Soup

Roasted Cauliflower Red Pepper Soup blends oven-roasted cauliflower with drained roasted red peppers, sautéed aromatics, herbs, and spices, pureed into a creamy, smooth soup. The addition of shredded Gouda cheese enriches the soup with a mild, smoky flavor and creamy texture. This soup has a balanced savory profile with depth from roasting and fresh herb brightness.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Course: Main Course, Soup
Cuisine: American, Canadian, Vegetarian, gluten-free

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the garlic, thyme, and crushed red pepper flakes. Cook for 2 minutes.
  4. 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.
  5. 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.
  6. Ladle the soup into bowls and serve with a little shredded Gouda cheese and fresh basil, if desired.