Roasted Cauliflower & Red Pepper Soup Recipe

February has begun and with it we seem to have welcomed more snow, ice, sleet and slush. The first few storms were delightful and I embraced them with open arms and a pot of Mexican hot chocolate. I mean keeping cozy indoors beneath a couch throw, reading food magazines and giving myself a much needed manicure isn't the worst thing to happen...but here I am again wishing the cold weather would just disappear. The slippery ice is simply kicking my butt and even a mini weekend hiatus in Miami was unable to distract me for very long.

There is something positively fabulous that happens in the wintertime though, and that my friends is a whole lot of comfort food. Mugs upon mugs of steaming hot chocolate, heart warming baked goods straight from the oven and bowls of savory soup are the ultimate way to fight the frost.   

This thick and creamy cauliflower red pepper soup really hit the spot and so I am going to share the recipe with you all today. You really must cook some up some time this winter, it will warm your body and soul, I promise!

Roasted Cauliflower & Red Pepper Soup

Yields: About 5 Adult Sized Portions


1 Head Fresh Cauliflower
2 Large Red Peppers
2 Tablespoons Fresh Garlic, Chopped Very Small
1 Large Handful Fresh Cilantro
 3 Tablespoons Olive Oil
1/4 Tsp. Black Pepper
1 Tablespoon Sweet Paprika
4 Cups Chicken Stock


1. Chop the florets of cauliflower off of the head of cauliflower in sections. Then slice each red pepper in half and remove veins and seeds. Chop up the cauliflower into medium sized chunks that will roast easily but leave the red peppers as they are so that you can pull the skin off once they are done roasting.

2. Preheat the oven to broil or a very high temperature.

3.  Place the cauliflower florets, red peppers (skin side up) and chopped garlic into a 9x13 roasting pan and drizzle generously with the olive oil. Then sprinkle with the paprika and black pepper. 

4. Put the pan in the oven and allow these vegetables to roast for about 30 minutes or until they seem well cooked and nicely browned.

5. Allow the red peppers to cool before removing their skin. This should be easy to do after they have roasted.

6.  Put the contents of the roasting pan into a large soup put and add the 4 cups of chicken stock and the cilantro, reserving 2-3 sprigs for garnish later on. Bring the soup to a boil and allow it to cook for 15 minutes or until the veggies have softened up quite a bit.
7. At this point it comes down to preference, if you like a chunky soup serve it as is. If you like a pureed soup put it through a blender for 2-3 minutes until nice and smooth, reserving a few pieces of cauliflower to garnish the bowl before serving.

8. Serve warm or hot and garnish with a few sprigs of cilantro.

What is your favorite soup to cook up in the winter time? Let me know in the comments form below, I love hearing from you!

Thanks so much for stopping by!

 I really hope you will try this recipe! Don't forget to leave me a comment below letting me know what it was like if you do! And feel free to tag me on instagram or post your photo on my facebook page as well. 

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