Amazing 250-Cal Roasted Red Pepper and Cauliflower Soup

Roasted Red Pepper and Cauliflower Soup is exactly what you need when you want something deeply flavorful but without spending hours over a hot stove. I’m Daniel, and I started Reciqa because I truly believe that the best food doesn’t have to be complicated. Cooking connects us all, and I want to show you how easy it is to get amazing results, even if you’re just starting out in the kitchen. Trust me, I’ve tested hundreds of simple meals to make sure they work every time!

This recipe is one of my favorites because it tastes like you spent all afternoon roasting, even though it comes together in under an hour. It’s creamy, it’s vibrant, and it proves that healthy eating doesn’t mean sacrificing that comforting, rich texture we all crave. We’re taking humble cauliflower and turning it into something magical here. You’re going to feel like a kitchen expert after making this delicious soup!

Gathering Your Ingredients for Roasted Red Pepper and Cauliflower Soup

To get started on this amazing Roasted Red Pepper and Cauliflower Soup, you don’t need anything too fancy, but the quality of what you use really does make a difference. Having everything prepped before you turn on the heat saves so much time, trust me on that one! We’re aiming for a super creamy texture, so make sure your coconut milk is the full-fat kind—that’s non-negotiable for the best richness.

We are keeping things simple, which is why this recipe is so fast. Just grab your veggies, your spices, and get ready to build some flavor!

Precise Measurements for Roasted Red Pepper and Cauliflower Soup

I always lay out my ingredients like a little cooking stage before I start. For this soup, you’ll need these exact amounts:

• 1 tablespoon of good olive oil
• 1 onion, diced small
• 3 garlic cloves, minced finely
• 2 red bell peppers, already roasted and then roughly chopped up
• 2 cups of cauliflower florets (make sure they are trimmed nicely!)
• 1 teaspoon of dried thyme
• 1 teaspoon of sea salt
• 1/8 teaspoon of black pepper
• 4 cups of vegetable broth
• One 14-ounce can of full-fat coconut milk
• And if you want a little pop of green at the end, have some fresh parsley ready for garnish.

Essential Flavor Builders in Your Roasted Red Pepper and Cauliflower Soup

The dried thyme is what gives this Roasted Red Pepper and Cauliflower Soup that wonderful, earthy background note that pairs so well with the sweet roasted peppers. Don’t skimp on the salt and pepper either! They aren’t just there to season; they actually help bring out the natural sweetness of the cauliflower and the peppers. A little seasoning goes a long way here!

Equipment Needed for This Creamy Soup

You’ll need a large pot or Dutch oven—something sturdy enough to hold all those veggies and broth. The other essential piece is a way to blend it smooth! I use an immersion blender right in the pot, but a regular countertop blender works perfectly too. Just be careful when blending hot liquids!

Step-by-Step Guide to Making Roasted Red Pepper and Cauliflower Soup

Okay, now for the fun part! This is where the magic happens, and honestly, it moves so fast you’ll barely believe you made this incredible Roasted Red Pepper and Cauliflower Soup from scratch. Remember, we’re keeping the heat medium so nothing burns while we build our base flavors.

Sautéing Aromatics for the Roasted Red Pepper and Cauliflower Soup Base

First things first: get your olive oil warming up in that big pot over medium heat. Once it shimmers just a little, toss in your diced onion. Let those onions cook down until they’re soft and translucent—that usually takes about 5 minutes. Now, add your minced garlic. Garlic burns fast, so you only want to cook it for about 60 seconds until you can really smell it. Don’t let it brown, or your whole soup base will taste bitter!

Building Flavor with Peppers and Cauliflower in Your Roasted Red Pepper and Cauliflower Soup

Once the aromatics are happy, push them gently to one side of the pot. Now, add your chopped roasted peppers, the cauliflower florets, dried thyme, salt, and pepper right into the open space. Let these cook for about 5 minutes, stirring them around occasionally. This little bit of sauté time before the liquid goes in really deepens the flavor of the vegetables. It’s a trick I always use!

Simmering the Roasted Red Pepper and Cauliflower Soup to Perfection

Time to add the liquid! Pour in all 4 cups of vegetable broth. Give everything a good stir to scrape up any tasty brown bits stuck to the bottom of the pot. Bring that whole mixture up to a rolling boil. Once you hit that boil, immediately turn the heat down low, cover the pot, and let it just gently simmer. You want those cauliflower florets to get completely tender, which takes about 15 minutes. That’s the key to a smooth final texture for your soup.

Achieving Creaminess: Blending and Finishing the Roasted Red Pepper and Cauliflower Soup

Once everything is soft, turn off the heat. Now you blend! If you’re using an immersion blender, just stick it right in and blend until it’s perfectly smooth. If you use a regular blender, work in batches and don’t fill the container more than halfway full—hot liquids expand! Once it’s silky smooth, pour it all back into the pot (if needed) and stir in that entire can of full-fat coconut milk. Wow, look at that color! If you taste it and think it’s a little too thick for your liking, just stir in a splash more vegetable broth until you get that perfect, pourable consistency.

Tips for Perfect Roasted Red Pepper and Cauliflower Soup

Getting that wonderful restaurant-quality texture in your Roasted Red Pepper and Cauliflower Soup is all about technique, not complex ingredients. My biggest tip, and it’s one I learned the hard way, is to make sure your cauliflower is absolutely fork-tender before you even think about blending. If it’s even a little firm, you’ll end up with a grainy texture, and nobody wants that!

Also, don’t rush the initial sauté! Letting the onions sweat and the spices toast for those extra few minutes really wakes up their flavor profile before the liquid goes in. If you are using an immersion blender, blend slowly at first to avoid splashing that hot liquid everywhere. A smooth, velvety finish is the goal for this creamy soup!

Serving Suggestions for Roasted Red Pepper and Cauliflower Soup

This beautiful Roasted Red Pepper and Cauliflower Soup is rich enough to stand alone, but who doesn’t love a good sidekick? Since it’s creamy and savory, you want something with a little crunch or tang to balance it out. I love serving it with simple, crusty bread for dipping—it’s perfect for soaking up every last drop!

For something more substantial, try a light salad tossed in a bright lemon vinaigrette. If you’re feeling like a warm side, a grilled cheese sandwich made on sourdough is my absolute favorite indulgence alongside this soup. It makes for a perfect cozy lunch!

Understanding the Nutrition of Roasted Red Pepper and Cauliflower Soup

Even though this Roasted Red Pepper and Cauliflower Soup tastes incredibly rich and decadent, it’s actually a really smart choice for eating well! Since we’re skipping the heavy cream and relying on coconut milk and veggies, the nutrition profile is fantastic for a satisfying meal. I always check the labels to make sure I’m getting the best bang for my buck, nutritionally speaking.

I’ve put together some general estimates based on using the full-fat coconut milk, which is what I always recommend for the best flavor. If you’re tracking specific macros, this should give you a great starting point for planning your meals!

Estimated Nutritional Summary for Roasted Red Pepper and Cauliflower Soup

Here is a quick look at what you can expect per serving of this soup:

Nutrient	Amount Per Serving
Calories	250
Fat	18g
Protein	5g
Carbohydrates	18g
Sugar	8g
Sodium	450mg

Storing and Reheating Your Roasted Red Pepper and Cauliflower Soup

The best part about making a big pot of soup like this is having leftovers! This soup keeps really well, which makes it perfect for busy weekdays. Once the soup has cooled down completely, you need to get it into airtight containers. I recommend dividing it into single-serving containers—it makes lunchtime so much easier!

You can safely store your soup in the refrigerator for up to 4 days. If you need to keep it longer, this recipe freezes beautifully! Transfer it to freezer-safe containers, leaving about an inch of headspace at the top because liquids expand when they freeze. It should be good in the freezer for about three months.

When it’s time to eat the refrigerated soup, just reheat it gently on the stovetop over medium-low heat, stirring often so it warms evenly. If you are reheating from frozen, let it thaw in the fridge overnight first, or you can add a little splash of water or broth and heat it slowly in a pot until it’s steaming hot. Never blast it on high heat; that can change the texture!

Frequently Asked Questions About Roasted Red Pepper and Cauliflower Soup

I get so many great questions about this recipe, and I’m happy to answer a few of the most common ones I see popping up in the comments. It’s always fun to see how everyone is customizing their own batch of this Roasted Red Pepper and Cauliflower Soup!

Can I use fresh red peppers instead of roasted ones in this Roasted Red Pepper and Cauliflower Soup

That’s a great question! You absolutely can use fresh red peppers, but you have to roast them first. If you use them raw, the flavor won’t be nearly as sweet and smoky, and they will take much longer to soften during the simmer time. To roast them, just halve them, remove the seeds, place them skin-side up on a baking sheet, and broil them until the skin is totally blackened. Then, seal them in a bowl covered with plastic wrap for 10 minutes to steam. Peel off the skin, chop them up, and then you can proceed with Step 2 of the recipe!

How can I make this Roasted Red Pepper and Cauliflower Soup thicker or thinner

It all comes down to what you prefer! If your soup ends up too thick after blending—maybe your cauliflower was extra starchy—just stir in a little extra vegetable broth, a tablespoon at a time, until it pours perfectly. If you want it thicker, the best way is to return the blended soup to the pot and let it simmer uncovered for 5 to 10 minutes. This allows some of the liquid to evaporate naturally, concentrating the flavor and thickening it up beautifully.

Is this Roasted Red Pepper and Cauliflower Soup suitable for meal prepping

Yes, it’s fantastic for meal prepping! Because this Roasted Red Pepper and Cauliflower Soup is so sturdy and relies on coconut milk instead of dairy cream, it holds up incredibly well in the fridge for up to four days. It actually tastes even better the next day once the flavors have really married together. Just portion it out into individual containers for easy grab-and-go lunches!

Share Your Experience Making This Roasted Red Pepper and Cauliflower Soup

I really hope you enjoyed making this incredibly simple and satisfying Roasted Red Pepper and Cauliflower Soup! Honestly, seeing your kitchen creations is the best part of my day here at Reciqa. I put so much care into testing these recipes so they work perfectly for you, and I love hearing your feedback.

Did you try adding a little squeeze of lemon at the end? Or maybe you skipped the coconut milk and used cashew cream instead? Tell me all about it! Drop a comment below and let me know how it turned out. Don’t forget to rate the recipe with stars—it helps other cooks know how much we all love this creamy veggie delight!

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