Description
The best roasted red pepper cauliflower soup! Ready in under an hour, vegan, and easy to make, this creamy soup is perfect for fall!
Ingredients
Scale
- 5 red peppers
- 1 cauliflower head
- 2 Tbsp. olive oil
- 2 Tbsp. chopped garlic
- 1/4 tsp. dried thyme
- 1 tsp. smoked paprika
- 5 cups vegetable broth
- 1 cup chopped onion
- 1/2 tsp cayenne (optional)
- 1 tsp. salt
- pepper to taste
Instructions
- Preheat the oven to 425 degrees
- Wash, slice, and remove the core from 5 red pepper
- Line a baking sheet with parchment paper and drizzle the peppers with oil
- Sprinkle with salt and pepper and bake for 35 min.
- While the peppers are roasting, begin making the cauliflower soup. In a large pot saute the onions in olive oil.
- As they start to become fragrant, add in the garlic, and thyme.
- Then pour in vegetable broth, cover the with a lid, and turn the heat to medium.
- Wash and cut the cauliflower into medium-sized florets.
- Then place the cauliflower pieces into the warm vegetable broth. Cook the cauliflower for about 15-20 min, until soft and tender.
- Remove the red peppers from the oven.
- Transfer the red peppers, broth, and cauliflower to a blender or use an immersion handheld blender to blend into a creamy soup
- Pour the blended soup back into the pot and add the coconut cream
- Stir well, and bring the soup back up to serving temperature
- Dish into serving bowls, garnish with more coconut cream, and green onions!
Notes
I’ve made this soup without coconut milk and it is delicious!
Nutrition
- Serving Size: 1 cup soup
- Calories: 192
Keywords: cauliflower, roasted red pepper, soup, dairy free soup, cauliflower soup, healthy