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Vegan Roasted Red Pepper and Cauliflower Soup

Vegan Roasted Red Pepper and Cauliflower Soup

Name: Vegan Roasted Red Pepper and Cauliflower Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Cauliflower 1 head; Red bell pepper 5; Olive oil 2 tbsp; Kosher Salt; Black pepper; Onion 1; Garlic 2 cloves; Dried thyme ½ tsp; Smoked Paprika 1 tsp; Vegetable stock; Coconut cream; Parsley

perfect for cooler days ahead

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45m
Serves 6
Easy
400 °F
(1)

Ingredients

Adjust Servings:

	For soup:
	1 head Cauliflower large, washed and cut into chunks
	5 Red bell pepper stems and cores removed, cut in half
	2 tbsp Olive oil divided
	Kosher Salt to taste
	Black pepper freshly ground, to taste
	1 Onion large, diced
	2 cloves Garlic minced
	½ tsp Dried thyme
	1 tsp Smoked Paprika
	Vegetable stock store-bought or homemade
	For serving (optional):
	Coconut cream to taste
	Parsley fresh, chopped, to taste

Nutritional information

130

Calories

Fat

18g

Carbohydrates

Protein

0mg

Cholesterol

819mg

Sodium

Cuisine:

American Recipes

Vegan Roasted Red Pepper and Cauliflower Soup

Looking for a cozy fall soup? You’ll love this delightful Vegan Roasted Red Pepper and Cauliflower Soup! This rich, velvety soup stars roasted red bell peppers and tender cauliflower, enhanced with aromatic garlic and the depth of smoked paprika. Its vibrant color and comforting flavor make it a perfect dish for chilly days. And the best part? It’s easy to whip up!

Start by roasting the cauliflower and bell peppers with a little olive oil and a pinch of salt and black pepper. Roasting the cauliflower and bell peppers brings out their natural sweetness, creating a rich, caramelized flavor that elevates the soup to a whole new level of yum. Once the vegetables are almost done roasting, heat a drizzle of olive oil in a Dutch oven and add the onions, garlic, dried thyme and smoked paprika. Cook until the onions are translucent and the garlic is fragrant. Next, add in the roasted veggies along with the vegetable stock and simmer for about 15 minutes. Finally, blend the soup and serve hot with your choice of toppings. I like mine with a swirl of coconut cream and a sprinkle of fresh chopped parsley.

To make the Vegan Roasted Red Pepper and Cauliflower Soup, you will need the following ingredients:

Ingredients for Vegan Roasted Red Pepper and Cauliflower Soup

Steps to make Vegan Roasted Red Pepper and Cauliflower Soup

1

Preheat oven

Heat the oven to 400 °F.
2

Prepare cauliflower and bell peppers

2min

On a large baking sheet, place the cauliflower chunks and red pepper halves. Drizzle with 1 tablespoon olive oil and sprinkle with salt and black pepper to taste. Toss to coat well.
3

Roast

25min

Roast for 25 minutes until tender.
4

Cook onions and garlic

5min

Once the vegetables are almost done roasting, heat a Dutch oven or large pot over medium-low heat and add 1 tablespoon olive oil. Add in 1 diced onion, 2 minced garlic cloves, ½ teaspoon dried thyme, and 1 teaspoon smoked paprika and cook until the onions are translucent, about 5 minutes.
5

Add roasted vegetables and stock

1min

Add in the roasted vegetables and 5 cups heated vegetable stock and stir to combine.
6

Simmer

15min

Simmer for about 15 minutes.
7

Blend

2min

Blend until smooth using a handheld blender or food processor with the blade attachment.
8

Serve

Serve hot with your choice of toppings.

Cozy up with a bowl of this Vegan Roasted Red Pepper and Cauliflower Soup! This velvety soup blends roasted red bell peppers and tender cauliflower with flavorful vegetable stock, aromatic garlic and smoked paprika. Perfect for a chilly day! Made it? Tag @cookmerecipes using the hashtag #cookmerecipes and share on Instagram!

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!