Recently I have really been enjoying simple vegetable soups. I am still surprised by how such simple recipes can make such great soups. Many vegetable soups only have a few ingredients and yet they are so tasty. A while ago I came across this recipe for roasted cauliflower and red pepper soup . I really like roasted vegetables as roasting them adds a lot of flavour. Roasted red peppers are among my favorite roasted vegetables and I just had to try a roasted red pepper soup. I had also been wanting to try roasting cauliflower so I roasted the cauliflower as well. This soup was super simple to make though it took a bit of time roasting and simmering. It turned out really tasty! The roasted red pepper was the star flavour and the cauliflower contributed a really nice texture and thickness to the soup. There are a lot of things that you can garnish a vegetable soup with including sour cream, fresh chopped herbs, pestos, etc. I garnished mine with a bit of sour cream the first time and some dukkah the second time. The dukkah was really good as a garnish for the soup. It added a bit of spice and heat and a nice contrasting crunchy texture.
Roasted Cauliflower and Red Pepper Soup
- 1 head cauliflower (cut into florets)
- 2 tablespoons olive oil
- salt and pepper
- 1 teaspoon oil
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 2 roasted red peppers
- 1/4 teaspoon cayenne (optional)
- 3 cups stock or water (add more to thin the soup out if you like)
- 1 tablespoon heavy cream (optional garnish)
- 1 tablespoon sour cream (optional garnish)
- 1 tablespoon dukkah (optional garnish)
- 1 tablespoon herb (optional garnish, chopped)
- Toss the cauliflower florets in the olive oil with the salt and pepper.
- Arrange the cauliflower florets in a single layer in a baking dish.
- Roast the cauliflower in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
- Heat the oil in a pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 30 seconds.
- Add the cauliflower, roasted red peppers, cayenne and stock.
- Bring to a boil, reduce the heat, cover and simmer until the cauliflower is tender, about 20 minutes.
- Puree with a hand blender.
- Serve garnished with heavy cream or dukkah or chopped herbs etc.
now THAT is what I call a comforting, enticing bowl of soup – yum!
Laurie Constantino says
Cauliflower and Dukkah is one of my favorites, so this soup sounds just about perfect.
We Are Never Full says
This is a soup! I’ll have to remember this one for later. I’m picturing some crispy homemade herbed croutons on top.
Looks good! I wonder if it would work with less liquid as a dip?
Peter M says
Kevin, I’ve never had the cauliflower & red pepper combo…sounds great!
I gotta get on that dukha.
This looks really, really good right about now!!!
That soup is lovely! It looks really heary, yet fresh.
Oops! I meant hearty, not hairy! Lol!
Chef Erik says
This sounds incredible. I drooled at the photo, great post 🙂
Wow, roasting cauliflower is an awesome way to add great flavor to a soup. Nice!
Mochachocolata Rita says
this is super gorgeous….i’ll be imagining myself eating this as a part of the soft diet thingy…heck, soft diet or not, i’d love to hv this 🙂
Save some for me! I’m coming over. (I’ll bring some bread.)
Astra Libris says
Oh my, roasted cauliflower has to be one of my favorite foods on the planet… and you just elevated it to incredible heights! I am in awe of your gorgeous soup!
Laura @ Hungry and Frozen says
Roasted cauliflower is one of my favourite.foods.ever, I love the idea of using it in a soup. And as for roasted red peppers…*drools*
This is my style, a nice healthy vegan soup! It is amazing how roasting the veggies first dramatically improves the flavor of the completed soup. Looks lovely!
White On Rice Couple says
This soup looks fabulous and we’re excited that you tried dukkah the second time. Dukkah has been on our minds and just haven’t had the time to try it. We’re soup and dukkah inspired now. Thanks for all you great dishes!
Dani Spies says
i love the simplicity of this nutritious soup…sound delicious!
mmm, lovely looking soup! i once made creamy cauliflower soup but never anything like this. must try your recipe!
You can never go wrong with a soup like that.
the moment I saw that photo of this soup, I said OMG, roasted hazelnuts or dukkah!
you and i have very similar tastes!
I do love simple vegetable soup! This sound very appetizing. Just the part on blending/puree is getting me down 🙁
P.S Oh, I did not add beer into the veg pasta sauce. It was here where the beer has gone to 😀
Sounds wonderful! Must try it!
That is a really nice looking soup, great color and texture. Can you describe the flavor?
Oh for the love of food! says
Kevin, for a guy who suddenly decided to explore the prospects of food, you are doing incredibly well! There’s so much TLC in the food you prepare, maybe you should just join the Industry! This soup is so inviting, Bro! Hand me a bowl and a crusty roll,please!!
What a gorgeous soup! Exactly the kind of vegetable soup I enjoy. I’ll have to try this.
I have absolutely no idea what dukkah is or where to even get it or how it’s used.
I’ve never had a roasted cauliflower soup before. We have some cold weather coming in – this would be perfect to keep warm!
JennDZ - The Leftover Queen says
I love this combination! Sounds delicious and the color is just gorgeous!
noble pig says
Wow, looks amazing. I bet this has a great taste!
Mansi Desai says
I’m so glad you tried this and it worked great for you Kevin! this is one of my personal favorites too! thanks so much for trying and testifying my recipe:) that looks beautiful indeed!
oooh, what a gorgeous color, and two of my favorite veggies, too! Looks delicious and inviting.
Nina's Kitchen (Nina Timm) says
I can’t wait for winter to come so that I can make this delicious-looking soup.
Jessy and her dog Winnie says
Wow that looks so yummy. I want that for dinner!
I love the vegetable combination – and I love nice, thick chunky soups!
Cookie baker Lynn says
This sounds like a delicious soup. I rarely make soup, but am always resurprised at how much I enjoy homemade soup.
Terry B says
This soup sounds like a winner! Cauliflower is seeing a lot of action in our kitchen these days, both roasted [and you’re right, it really brings out the flavor!] and puréed to serve in place of mashed potatoes.
Cauliflower and red pepper sounds like it would make an amazing soup! The Dukkah sounds really interesting.
Cooking and the City says
Its coming up on soup season here, this looks very tempting, Kevin 🙂
I learn so much from you..I’ve never heard of Dukkah and it sounds like a great complement to all kinds of dishes!
Ditto on the simple vegetable soups! Since I discovered carrot soup, I think I have made three different ones, because it I so fabulous. Roasted Cauliflower sounds really good.
Just made this soup and my partner and I LOVED it! I have made another one of your recipes and was not dissapointed! Great job!! Thanks alot.
I recently started South Beach and I came across this recipe. YUM! I love it! I made it with frozen cauliflower and it came out delicious. Adding it to my regular recipe rotation. Thanks!
I made this soup last night and it was delicious! So easy. I was discussing it this morning during a coffee break and my Egyption coworker loved the use of the dukkha. He said to place some dukkha in a small bowl and pour olive oil over it and use it for dipping bread. Wish I had tried that last night.
Love this soup. I make it often. I use veggie broth instead of chicken. I use coconut milk. I leave out the sour creme. I dont mean to be changing your recipe but I want to thank you for showing me how to put cauliflower and roasted red peppers together and allowing me to tweek it for me. I love all your soups (as I have mentioned several times already). Also love croutons on top and maybe some chopped up roasted cauliflower.
That soup sounds like the perfect lunch for our girls cottage wkend this Fall. Kevin I have a question regarding roasting red peppers?? Do we remove the skin and if so what’s the best way to do it??
Truly enjoy your recipes Kevin! They are yummy and simple so bonus!!!
I’m glad that you have been enjoying my recipes! I like to place the just roasted red peppers in a sealed container (reusable or a ziplock bag) while they cool and then skin can more easily be ‘pinched’ off.