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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

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Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
A creamy roasted red pepper and cauliflower soup with tangy melted goat cheese!

Soup season is definitely here and do I ever have a tasty one to share with you today, a creamy roasted cauliflower and red pepper soup! The original idea behind this soup was for a creamy roasted red pepper soup but I figured that I would keep things a little on the healthier side by using pureed cauliflower to add the creaminess and to help thicken the soup up a bit. Roasted red peppers and cauliflower are a great combo and another thing that I like to combine with roasted red peppers is tangy goat cheese which also further adds to the creaminess of the soup. Like a lot of great soups, this one is super easy to make where you really just need to roast the red peppers and cauliflower, saute some onions, add the broth and goat cheese, and heat up before pureeing. I added one final touch to the soup and that was a bit of paprika to add a hint of smokiness!

Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
I know what a few of you are thinking right about now and that is: “But Kevin, where is the bacon?” and fear not as this soup is also amazing topped with a mixture of crispy fried pancetta, sauteed apples and crispy croutons. To make this topping simply cook the pancetta in a pan until crispy followed by cooking the apples in the same pan until tender and caramelized and then toss the some diced day old bread in the pancetta drippings and toast them until crispy.

Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese
Of course it is always nice to get some extra goat cheese in there by sprinkling some on top as well!

Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

Prep Time:10 minutes Cook Time:1 hour Total Time:1 hour 10 minutes Servings: 4

A creamy roasted red pepper and cauliflower soup with tangy melted goat cheese!

ingredients
  • 4 red bell pepper, cut in half and seeds removed
  • 1 small head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 pinch red pepper flakes
  • 4 cups chicken broth or chicken stock or vegetable broth
  • 1 teaspoon smoked paprika
  • 4 ounces goat cheese, crumbled
  • salt and pepper to taste
directions
  1. Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let ‘steam’ for 20 minutes before pinching the skins off and dicing.
  2. Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.
  3. Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
  4. Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
  5. Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.
  6. Season with salt and pepper and serve garnished with goat cheese.
For Slow Cooker: Implement steps 1 & 2, optionally implement steps 3 & 4, place everything except the cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before pureeing and mixing in the cheese while the soup is still hot so that it melts.
Option: Use jarred or frozen roasted red peppers to save some time.
Option: Use a can of white beans as the thickener instead of the cauliflower.
Option: Replace one cup of broth with cream or milk.
Nutrition Facts: Calories 328, Fat 16g (Saturated 6g, Trans 0), Cholesterol 20mg, Sodium 517mg, Carbs 30g (Fiber 7g, Sugars 14g), Protein 17g
Nutrition by: Nutritional facts powered by Edamam
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Reader Interactions

Comments

  7. Joy Bodwell says

    November 12, 2013 at 6:37 pm

    Made this for dinner tonight, and it was incredible! The crumbled goat cheese and bacon/apple/crouton topping was divine! I'm always worried that soups on its own won't ever be filling enough for dinner, but this one was both light, AND hearty! You have become a household name for us the past year. "This is one of Kevin's favorite recipes"…"Kevin says to cook it this way, or try it with this ingredient." Thank you for always providing us with recipes we already know well love!! -Joy and Andrew

    Reply

  8. kevin says

    November 12, 2013 at 7:15 pm

    Joy and Andrew: Wow, that was fast! I am glad that you enjoyed it! I always enjoy doing a soup like this with a salad for light fall and winter meals!

    Reply

  24. Anonymous says

    November 23, 2013 at 2:40 pm

    I made this soup for lunch today… it is a rainy grey day and this soup was just the right thing. The taste is really special and distinctive. And the texture is delicious. Yuuummm! Thank you for sharing the recipe. 😀
    Petra

    Reply

  25. Anonymous says

    November 25, 2013 at 2:27 am

    Maybe I missed something but is there a step missing for adding to the broth? Im sure its obvious but Im a homemade soup rookie! lol

    Reply

  31. Anonymous says

    December 6, 2013 at 9:34 pm

    Kevin,
    Thank you for a well written and lovely recipe. I made this today and was delighted with the complexity of flavors.

    Reply

  37. Sharlene says

    January 5, 2014 at 9:40 pm

    Thank you for this recipe!. I have been looking for a Roasted Red Pepper soup with a little something extra that wouldn't take over the red pepper. Can't wait to try it.

    Reply

  41. Anonymous says

    January 26, 2014 at 3:06 pm

    I have made this three times now and portioned it up for lunches, and I'm not tired of it yet. I've been garnishing with a little feta and some pepitas and it is just so good. Thank you for this great recipe and all the other great ones you share!

    Reply

  42. Anonymous says

    January 30, 2014 at 11:56 pm

    so when you said pinch off the skins of the red bell pepper, do we not use the skins in the soup (just throw them out? Making it right now and it already smells delish:)

    Reply

  44. GG says

    February 9, 2014 at 9:57 pm

    I thought this soup was amazing! I substituted coconut oil for the olive oil, used 3 cups of homemade broth and 1 cup of coconut milk. I would be proud to serve this to company but I will happily be eating this pot up by myself! Thanks for sharing!

    Reply

  53. Suzy says

    April 16, 2015 at 8:57 pm

    I made this today and didn't realize the amount of carbs until I had it made…I was surprised. I think roasting the peppers brings out the natural sugars. I'll be having it tomorrow for dinner, and I know I'm gonna love it!

    Reply

  56. janezee says

    November 14, 2016 at 2:05 am

    Where I live now, red peppers are so very expensive, which breaks my pepper-lovin' heart. So, if you find yourself in a situation similar to mine, you might want to check out the food aisle at Dollar Tree. They almost always have roasted red peppers in a jar.
    It's also delicious to make your own cream of tomato soup using tomato paste, roux, and milk, and mix in the pureed peppers. The paprika is fabulous, but I also love it with a dash of fish sauce and Thai sweet chili sauce. It's also great with hot Italian sausage. Damn, I'm hungry again. lol I just occurred to me to make the tomato soup with coconut milk, add the roasted pepper puree, and throw in a bunch of Thai basil and a couple of chilies that I just got Thursday.
    Thanks for the inspiration!

    Reply

  59. Unknown says

    January 17, 2017 at 10:03 pm

    Can't wait to make this tonight! Plan on using fresh, roasted peppers. But should I need to sub bottled roasted peppers sometime down the road, what would be the equivalent to 4 peppers, how many/what size jars? I usually have 16 oz jars on hand. Thanks!

    Reply

  64. Anna says

    October 20, 2018 at 6:31 pm

    Made this and put in only half the goat cheese (2 oz), and I still found the goat cheese flavor overpowering. Disappointed!

    Reply

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