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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

[heart_this] · Nov 12, 2013 · 75 Comments

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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Cauliflower, Crockpot, Food, Gluten-free, Recipe, Slow Cooker, Soup, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Rosa's Yummy Yums says

    November 12, 2013 at 1:05 pm

    A beautiful soup! Very tasty and comforting.

    Cheers,

    Rosa

    Reply
  2. Aimee @ Simple Bites says

    November 12, 2013 at 1:08 pm

    Love this soup and that topping really puts it over the top!

    Reply
  3. Heather Christo says

    November 12, 2013 at 2:37 pm

    every ingredient in this soup is up my alley. I love it for these cold stormy nights we are having!

    Reply
  4. Marian (Sweetopia) says

    November 12, 2013 at 2:56 pm

    Kevin, I need to try this, it looks amazing!

    Reply
  5. Jean Heys says

    November 12, 2013 at 5:07 pm

    Soup looks amazing – will be making soon!
    Note that Chinese comment above is inappropriate.

    Reply
  6. Amy Alt says

    November 12, 2013 at 6:00 pm

    great soup idea! i love the cauliflower puree you normally get served with scallops plus goats cheese and sweet red pepper – delicious

    Reply
  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
  9. Consuelo @ Honey & Figs says

    November 12, 2013 at 9:22 pm

    I love how colorful this soup looks, and I'm sure it tastes wonderful as well. I want it for dinner tomorrow, please! x

    Reply
  10. Aimee says

    November 12, 2013 at 10:46 pm

    OH MY YUMMM!! Looks delicious and can't wait to make it!

    Reply
  11. Katrina @ Warm Vanilla Sugar says

    November 12, 2013 at 10:58 pm

    This soup needs to appear in my kitchen ASAP! YUM!

    Reply
  12. JKW says

    November 12, 2013 at 11:14 pm

    Where do you find 'smoked paprika' ?

    Reply
  13. kevin says

    November 12, 2013 at 11:47 pm

    JKW: You should be able to find it in higher end grocery stores next to the regular paprika and it could come in sweet and hot varieties.

    Reply
  14. Laura (Blogging Over Thyme) says

    November 13, 2013 at 12:57 am

    This looks so, so good!! I wish I had a big bowl in front of me now for dinner. And that goat cheese on top is divine. Love this Kevin!

    Reply
  15. Angie says

    November 13, 2013 at 1:05 am

    Looks like a great soup for a fall evening.

    Reply
  16. Jodee Weiland says

    November 13, 2013 at 1:14 am

    This looks wonderful…hearty and creamy…full of flavor! Love it!

    Reply
  17. SK says

    November 13, 2013 at 1:44 am

    This made me utter a whole STRING of swear words, but in a good way. (There IS a good way, ya know.) *lol*

    Reply
  18. SK says

    November 13, 2013 at 1:44 am

    This made me utter a whole STRING of swear words, but in a good way. (There IS a good way, ya know.) *lol*

    Reply
  19. Chung-Ah | Damn Delicious says

    November 13, 2013 at 6:54 am

    What a cozy soup! And the goat cheese – yes! I add that to almost everything!

    Reply
  20. Joanne says

    November 13, 2013 at 11:21 am

    Roasted red pepper always sounds good to me! So much great flavor in this!

    Reply
  21. Lisa says

    November 13, 2013 at 6:17 pm

    I don't like goat cheese, but everything else sounds wonderful…I'll give it a try this weekend, sans cheese!

    Reply
  22. marla says

    November 13, 2013 at 11:09 pm

    Love this soup Kevin!

    Reply
  23. Simi J says

    November 15, 2013 at 12:38 am

    gorgeous! this is something i could eat all day, the texture, the color, the aroma…i can smell the aroma thru my iMac! making this asap

    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
  26. kevin says

    November 25, 2013 at 2:32 am

    Anonymous: The broth is added in step 5. Enjoy!

    Reply
  27. Anonymous says

    November 30, 2013 at 12:07 am

    Where do you get the 30 carbs from?

    Reply
  28. kevin says

    November 30, 2013 at 5:40 pm

    Anonymous: The carbs are mostly (90%) from the red pepper and the cauliflower:

    Reply
  29. Michelle says

    December 1, 2013 at 8:19 pm

    How many jars of peppers and how many cans of beans replace the cauliflower

    Reply
  30. kevin says

    December 2, 2013 at 9:30 am

    Michelle: You want about a cup of diced roasted red peppers and 1 (15 ounce) can of white beans. Enjoy!

    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
  32. Char Andrews says

    December 11, 2013 at 9:34 pm

    Kevin, will Spanish paprika do? Also, what kind of bread do you think works well with this recipe?

    Reply
  33. kevin says

    December 12, 2013 at 2:15 pm

    Char Andrews: Spanish paprika will work! I always enjoy a simple baguette with soups like this either fresh or toasted. Enjoy!

    Reply
  34. Lauren Andersen says

    December 17, 2013 at 7:05 am

    i really want to make this. i noticed you have the calories and that this serves 4, but do you know how many oz/grams/cups are in one serving to equal 328 cal?

    Reply
  35. kevin says

    December 17, 2013 at 1:49 pm

    Lauren Andersen: 1 1/2 cups per serving

    Reply
  36. Anonymous says

    December 30, 2013 at 2:49 pm

    Here is my lunch for the week! Thanks for the recipe.

    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
  38. Michelle says

    January 17, 2014 at 6:55 pm

    This is a delicious way to eat my veggies! Thank you for this recipe!

    Reply
  39. Michelle says

    January 17, 2014 at 6:56 pm

    P.S. This was my first time using smoked paprika. So glad I decided to buy it! I am a big fan now! Yum!

    Reply
  40. Anonymous says

    January 19, 2014 at 8:28 pm

    I just made this soup and I feel as if the flavour is lacking… I am pretty sure I did everything right…

    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
  43. kevin says

    February 1, 2014 at 5:13 pm

    Anonymous: Yes, the skins are discarded.

    Reply
    • Samantha says

      October 7, 2018 at 8:10 pm

      Hi! Making the recipe now. May I ask why you discard the skins from the peppers? Thanks!

      Reply
      • kevin says

        October 8, 2018 at 8:44 pm

        The skins are discarded to allow the texture of the soup to be smoother, though you could leave them in. Enjoy!

        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
  45. Caitlin Kenney says

    March 28, 2014 at 1:45 pm

    This has become one of my go-to soups. The cauliflower base is amazing and I love how comforting and savory it is. We sometimes add shredded chicken.

    Reply
  46. Anonymous says

    July 14, 2014 at 6:35 pm

    Eating this for lunch as we speak. Absolutely in love with this soup!

    Reply
  47. Anonymous says

    July 31, 2014 at 2:03 pm

    Delicious! Quick question does this freeze well??

    Reply
  48. kevin says

    August 16, 2014 at 9:19 pm

    Anonymous: Glad you enjoyed it! Yes, it freezes well.

    Reply
  49. Anonymous says

    October 25, 2014 at 6:03 pm

    I only have unripened goat cheese; can I use that for the recipe or is it calling for ripened?

    Reply
  50. kevin says

    October 30, 2014 at 12:04 pm

    Anonymous : Unripened goat cheese is perfect!

    Reply
  51. Misskitty says

    March 28, 2015 at 4:49 pm

    Made this for dinner last night. All I can say is yumm — o. Heaven in a bowl. Best way I know of to eat cauliflower.

    Reply
  52. kevin says

    March 28, 2015 at 5:45 pm

    Misskitty: I'm glad you enjoyed it!

    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
  54. Anonymous says

    September 20, 2015 at 12:38 pm

    Kevin, Thank you for the delicious recipe. I made it for my family and
    was delighted.

    Reply
  55. Anonymous says

    September 20, 2015 at 12:40 pm

    Kevin, Thank you for the delicious recipe. I made it for my family and
    every body loved it.

    Reply
  56. Pamela Pick says

    September 24, 2015 at 12:29 am

    Do you actually blend the 4 ounces of goat cheese in with the soup? Then add a bit extra goat cheese in each individual bowl before serving?

    Reply
  57. Katherine Sharpen says

    December 27, 2015 at 11:04 pm

    What sandwich would go with this soup
    My email is [email protected]

    Reply
  58. vp says

    October 10, 2016 at 11:55 pm

    I'd like to make this for a casual dinner party. Can you suggest some options for accompanying dishes

    Reply
  59. 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
  60. Sarah Garone says

    December 12, 2016 at 4:53 pm

    Hi Kevin! Our family tried this soup recently and enjoyed it so much, I wrote about it on my own food blog! (Linking recipe credit back to you, of course!) Thanks for a hearty, healthy keeper.

    http://alovelettertofood.com/recipe/creamy-red-pepper-cauliflower-soup/

    Reply
  61. kevin says

    December 12, 2016 at 6:27 pm

    Sarah Garone: I'm glad you enjoyed it!

    Reply
  62. 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
  63. kevin says

    January 19, 2017 at 2:50 pm

    Unknown: A 16oz jar should work!

    Reply
  64. Unknown says

    October 4, 2017 at 3:44 pm

    Would you be able to freeze this soup? If so, what would the instructions be?

    Reply
  65. kevin says

    October 10, 2017 at 5:27 pm

    Unknown: This soup freezes well, in a sealed container and then thawed in the fridge before reheating. Enjoy!

    Reply
  66. Anonymous says

    November 16, 2017 at 7:42 pm

    Made this soup and loved it. Hubby found the leftovers in the fridge and thought it was a hummus-like dip. Have to admit that was just as tasty!

    Reply
  67. Anonymous says

    November 25, 2017 at 7:30 pm

    I can't wait to try this soup!

    Reply
  68. Jaymee says

    October 2, 2018 at 2:41 pm

    Made this soup for lunches this week… It is AMAZING! Will surely be using this recipe again. Thank you!

    Reply
  69. 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
  70. Isabel says

    November 30, 2022 at 6:06 pm

    I liked the soup, but I think it could use a little something to give it more complexity. Maybe another vegetable, a small carrot perhaps. The other thing is I think it’s unnecessary to cook each vegetable separately. I put the peppers (whole) and the onion (cut in eights) next to the cauliflower in the oven at 400 F for 40 minutes and everything cooked perfectly. Next time I’ll throw some garlic cloves in the oven as well.

    Reply

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Kevin: 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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