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Roasted Red Pepper and Cauliflower Soup Recipe

Vegan Roasted Red Pepper and Cauliflower Soup blends smoky roasted peppers, tender cauliflower, and subtle aromatics for comforting richness.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 large red bell peppers
  • 1 medium cauliflower chopped into florets
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • 1 cup unsweetened plant-based cream or milk
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Optional: fresh herbs for garnish

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Toss red peppers and cauliflower with 1 tbsp olive oil, salt, and pepper; roast 20–25 minutes.
  3. Heat remaining olive oil in a large pot; sauté onion for 5 minutes until soft.
  4. Add garlic and smoked paprika; cook 1–2 minutes until fragrant.
  5. Transfer roasted vegetables to the pot; pour in vegetable broth.
  6. Simmer for 10 minutes to meld flavors.
  7. Blend soup until smooth using immersion blender or regular blender.
  8. Stir in plant-based cream; adjust seasoning. Serve hot with optional garnish.

Notes

Nutritional Values (per serving)

  • Calories: 160
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Protein: 4g

Vitamins & Minerals (per serving)

  • Vitamin A: 120%
  • Vitamin C: 110%
  • Calcium: 8%
  • Iron: 10%
  • Vitamin K: 20%

Notes & Tips

  • Roasting peppers enhances sweetness and adds smoky depth.
  • Use high-quality plant cream for extra creaminess.
  • Garnish with fresh parsley or chives for elegance.
  • Soup thickens as it cools; thin with extra plant milk if needed.