Description
This creamy roasted cauliflower red pepper soup is a comforting and flavorful option perfect for lunch or dinner. Roasting the cauliflower brings out a deep, nutty flavor while the roasted red peppers add a smoky sweetness. Blended until smooth and finished with fresh basil and melted Gouda cheese, this soup pairs beautifully with crusty bread or grilled cheese sandwiches for a satisfying meal.
Ingredients
Roasted Vegetables
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 (16 oz) jar roasted red peppers, drained and chopped
Soup Base & Seasoning
- 4 cups vegetable broth
- 1/2 teaspoon paprika
- 1/4 cup chopped fresh basil
- 1/2 cup shredded Gouda cheese
- Salt and pepper to taste
Garnish (Optional)
- Shredded Gouda cheese
- Chopped fresh basil
Instructions
- Roast the Cauliflower: Preheat your oven to 400°F (200°C). Spread the cauliflower florets on a large baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Season with salt and black pepper to taste. Roast for 25-30 minutes until the cauliflower is tender and beginning to brown, which enhances its natural sweetness.
- Sauté Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes until soft and translucent, releasing a sweet aroma.
- Add Garlic and Spices: Stir in the minced garlic, fresh thyme leaves, and crushed red pepper flakes. Cook this mixture for about 2 minutes until fragrant, being careful not to burn the garlic.
- Combine Ingredients and Simmer: Add the roasted cauliflower, chopped roasted red peppers, vegetable broth, and paprika to the pot. Lower the heat and let the soup simmer gently for 10 minutes to meld the flavors.
- Blend the Soup: Using a handheld immersion blender, carefully puree the soup in the pot until it becomes creamy and smooth in texture.
- Finish with Basil and Cheese: Stir in the chopped fresh basil and shredded Gouda cheese. Continue cooking until the cheese is fully melted, then adjust seasoning with salt and pepper to your preference.
- Serve: Ladle the soup into bowls and garnish with additional shredded Gouda cheese and fresh basil if desired. Serve hot alongside crusty bread or grilled cheese sandwiches for a complete meal.
Notes
- For a vegan version, omit the Gouda cheese or substitute it with a plant-based cheese alternative.
- Use a high-quality vegetable broth for richer flavor.
- Roasting the cauliflower and red peppers enhances the soup’s depth, so don’t skip that step.
- Adjust the crushed red pepper flakes to control the soup’s spiciness.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
