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Roasted Cauliflower and Red Pepper Soup

[heart_this] · Mar 26, 2008 · 46 Comments

Roasted Cauliflower and Red Pepper Soup with Dukkah

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

Roasted Cauliflower and Red Pepper Soup

Prep Time: 50 minutes Cook Time: 25 minutes Total Time: 1 hour 15 minutes Servings: 6
ingredients
  • 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)
directions
  1. Toss the cauliflower florets in the olive oil with the salt and pepper.
  2. Arrange the cauliflower florets in a single layer in a baking dish.
  3. Roast the cauliflower in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
  4. Heat the oil in a pan.
  5. Add the onions and saute until tender, about 5-7 minutes.
  6. Add the garlic and saute until fragrant, about 30 seconds.
  7. Add the cauliflower, roasted red peppers, cayenne and stock.
  8. Bring to a boil, reduce the heat, cover and simmer until the cauliflower is tender, about 20 minutes.
  9. Puree with a hand blender.
  10. Serve garnished with heavy cream or dukkah or chopped herbs etc.
Similar Recipes:
Roasted Cauliflower and Poblano Pepper Soup
Cauliflower and White Cheddar Soup with Dill
Cream of Asparagus Soup
Cream of Mushroom Soup
Creamy Mushroom and Roasted Cauliflower Soup
Roasted Cauliflower and Aged White Cheddar Soup

Looking for more soup recipes?

Food, Gluten-free, Recipe, Soup, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. VeggieGirl says

    March 26, 2008 at 11:57 pm

    now THAT is what I call a comforting, enticing bowl of soup – yum!

    Reply
  2. Laurie Constantino says

    March 27, 2008 at 12:25 am

    Cauliflower and Dukkah is one of my favorites, so this soup sounds just about perfect.

    Reply
  3. We Are Never Full says

    March 27, 2008 at 12:30 am

    This is a soup! I’ll have to remember this one for later. I’m picturing some crispy homemade herbed croutons on top.

    yum.

    amy @http://www.weareneverfull.com

    Reply
  4. Vicki says

    March 27, 2008 at 12:55 am

    Looks good! I wonder if it would work with less liquid as a dip?

    Reply
  5. Peter M says

    March 27, 2008 at 1:02 am

    Kevin, I’ve never had the cauliflower & red pepper combo…sounds great!

    I gotta get on that dukha.

    Reply
  6. RecipeGirl says

    March 27, 2008 at 1:21 am

    This looks really, really good right about now!!!

    Reply
  7. StickyGooeyCreamyChewy says

    March 27, 2008 at 1:26 am

    That soup is lovely! It looks really heary, yet fresh.

    Reply
  8. StickyGooeyCreamyChewy says

    March 27, 2008 at 1:27 am

    Oops! I meant hearty, not hairy! Lol!

    Reply
  9. Chef Erik says

    March 27, 2008 at 1:33 am

    This sounds incredible. I drooled at the photo, great post 🙂

    Reply
  10. Manggy says

    March 27, 2008 at 1:52 am

    Wow, roasting cauliflower is an awesome way to add great flavor to a soup. Nice!

    Reply
  11. Mochachocolata Rita says

    March 27, 2008 at 2:06 am

    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 🙂

    Reply
  12. Kitt says

    March 27, 2008 at 2:19 am

    Save some for me! I’m coming over. (I’ll bring some bread.)

    Reply
  13. Astra Libris says

    March 27, 2008 at 3:16 am

    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!

    Reply
  14. Laura @ Hungry and Frozen says

    March 27, 2008 at 4:20 am

    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*

    Reply
  15. LisaRene says

    March 27, 2008 at 4:49 am

    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!

    Reply
  16. White On Rice Couple says

    March 27, 2008 at 5:01 am

    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!

    Reply
  17. Dani Spies says

    March 27, 2008 at 5:44 am

    i love the simplicity of this nutritious soup…sound delicious!

    Reply
  18. farida says

    March 27, 2008 at 6:01 am

    mmm, lovely looking soup! i once made creamy cauliflower soup but never anything like this. must try your recipe!

    Reply
  19. Sylvie says

    March 27, 2008 at 8:12 am

    You can never go wrong with a soup like that.

    Reply
  20. SteamyKitchen says

    March 27, 2008 at 8:53 am

    the moment I saw that photo of this soup, I said OMG, roasted hazelnuts or dukkah!

    you and i have very similar tastes!

    Reply
  21. tigerfish says

    March 27, 2008 at 9:35 am

    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 😀

    Reply
  22. Steph says

    March 27, 2008 at 1:28 pm

    Sounds wonderful! Must try it!

    Reply
  23. Parker says

    March 27, 2008 at 2:42 pm

    That is a really nice looking soup, great color and texture. Can you describe the flavor?

    Reply
  24. Oh for the love of food! says

    March 27, 2008 at 3:01 pm

    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!!

    Reply
  25. Lisa says

    March 27, 2008 at 3:02 pm

    What a gorgeous soup! Exactly the kind of vegetable soup I enjoy. I’ll have to try this.

    Reply
  26. giz says

    March 27, 2008 at 3:05 pm

    I have absolutely no idea what dukkah is or where to even get it or how it’s used.

    Reply
  27. Deborah says

    March 27, 2008 at 3:19 pm

    I’ve never had a roasted cauliflower soup before. We have some cold weather coming in – this would be perfect to keep warm!

    Reply
  28. JennDZ - The Leftover Queen says

    March 27, 2008 at 3:49 pm

    I love this combination! Sounds delicious and the color is just gorgeous!

    Reply
  29. noble pig says

    March 27, 2008 at 4:21 pm

    Wow, looks amazing. I bet this has a great taste!

    Reply
  30. Mansi Desai says

    March 27, 2008 at 7:12 pm

    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!

    Reply
  31. Elle says

    March 27, 2008 at 7:24 pm

    oooh, what a gorgeous color, and two of my favorite veggies, too! Looks delicious and inviting.

    Reply
  32. Nina's Kitchen (Nina Timm) says

    March 27, 2008 at 7:48 pm

    I can’t wait for winter to come so that I can make this delicious-looking soup.

    Reply
  33. Jessy and her dog Winnie says

    March 27, 2008 at 7:59 pm

    Wow that looks so yummy. I want that for dinner!

    Reply
  34. katiez says

    March 27, 2008 at 8:20 pm

    I love the vegetable combination – and I love nice, thick chunky soups!
    Looks great!

    Reply
  35. Cookie baker Lynn says

    March 27, 2008 at 8:46 pm

    This sounds like a delicious soup. I rarely make soup, but am always resurprised at how much I enjoy homemade soup.

    Reply
  36. Terry B says

    March 27, 2008 at 9:53 pm

    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.

    Reply
  37. Sara says

    March 27, 2008 at 10:13 pm

    Cauliflower and red pepper sounds like it would make an amazing soup! The Dukkah sounds really interesting.

    Reply
  38. Cooking and the City says

    March 28, 2008 at 4:48 pm

    Its coming up on soup season here, this looks very tempting, Kevin 🙂

    Reply
  39. Pam says

    March 29, 2008 at 12:38 am

    I learn so much from you..I’ve never heard of Dukkah and it sounds like a great complement to all kinds of dishes!

    Reply
  40. Katerina says

    March 30, 2008 at 4:27 am

    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.

    Reply
  41. Lia says

    September 27, 2009 at 2:24 pm

    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.

    Reply
  42. Arica says

    December 10, 2009 at 12:42 pm

    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!

    Reply
  43. Anonymous says

    February 18, 2010 at 4:09 pm

    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.

    Reply
  44. Jeannie says

    December 1, 2012 at 6:52 pm

    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.

    Reply
  45. Liette says

    August 16, 2021 at 5:19 pm

    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!!!
    Th
    Thanks.

    Reply
    • kevin says

      August 23, 2021 at 11:43 am

      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.

      Reply

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