Roasted Cauliflower & Red Pepper Soup Recipe

Roasted Cauliflower & Red Pepper Soup Recipe
Roasted Cauliflower & Red Pepper Soup Recipe photo by Taste of Home
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Roasted Cauliflower & Red Pepper Soup Recipe

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When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 50 min. + standing Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 50 min. + standing Cook: 25 min.

Ingredients

  • 2 medium sweet red peppers, halved and seeded
  • 1 large head cauliflower, broken into florets (about 7 cups)
  • 4 tablespoons olive oil, divided
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon paprika
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Shredded Parmesan cheese, optional

Directions

Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°.
Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers.
In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened.
Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.
Yield: 6 servings.
Originally published as Roasted Cauliflower & Red Pepper Soup in Healthy Cooking Annual Recipes Annual 2017, p31

Nutritional Facts

1 cup: 193 calories, 10g fat (2g saturated fat), 3mg cholesterol, 601mg sodium, 19g carbohydrate (8g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.

  • 2 medium sweet red peppers, halved and seeded
  • 1 large head cauliflower, broken into florets (about 7 cups)
  • 4 tablespoons olive oil, divided
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon paprika
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Shredded Parmesan cheese, optional
  1. Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°.
  2. Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers.
  3. In a 6-qt. stockpot, heat remaining oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened.
  4. Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with cheese.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.
    Yield: 6 servings.
Originally published as Roasted Cauliflower & Red Pepper Soup in Healthy Cooking Annual Recipes Annual 2017, p31

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