Creamy Roasted Cauliflower & Red Pepper Soup

Creamy Roasted Cauliflower & Red Pepper Soup

Shake up your soup repertoire! Creamy Roasted Cauliflower & Red Pepper Soup is filling and flavorful. Onion and red pepper blend beautifully with paprika, rosemary and garlic. Try substituting thyme for rosemary as a variation.



50 mins

Total cook time

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Main Ingredients

  • 1 large head cauliflower (cut into florets, rinsed & dried)
  • 2 cloves garlic (grated)
  • 1 large sweet onion (chopped)
  • 2 Tbs O Organics® olive oil
  • 1 tsp chopped fresh rosemary
  • 1 tsp ground paprika
  • 1/2 tsp kosher salt
  • 8 oz roasted red peppers (drained (from a jar))
  • 3 cups O Organics® vegetable broth

Cooking Instructions

Step 1

Preheat oven to 400º.

Step 2

On a baking sheet, add cauliflower florets and toss with onion, garlic and olive oil. Sprinkle salt, rosemary and paprika, then toss again. Arrange in a single layer and bake for 40 minutes, tossing halfway through. Cauliflower should be tender and caramelized after roasting.

Step 3

In a blender or food processor, add vegetable broth, red bell pepper and all but 1 ½ cups of the cauliflower mixture. Blend on medium to high speed until mixture is smooth and creamy.

Step 4

Add mixture to a medium saucepan and scoop the rest of the roasted cauliflower. Heat on low, just until warmed throughout. Pour into bowls and serve.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.