Roasted Red Pepper and Cauliflower Soup

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When it’s chilly outside, whip up a comforting Roasted Red Pepper and Cauliflower Soup! This delicious soup is entirely plant-based.

Roasted Red Pepper and Cauliflower Soup

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Servings 6


  • 1 pound grape tomatoes
  • 12 ounces cauliflower florets
  • 1 cup baby carrots
  • 1 head garlic
  • 1 medium shallot or a small red onion
  • 1 jar 16 ounces roasted red peppers, drained
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons salt adjust to taste
  • 1 teaspoon black pepper adjust to taste
  • 1 can 14.5 ounces full-fat coconut milk


  • Peel the outer layers of the garlic head, leaving the cloves intact.
  • Use a sharp knife to cut off the top 1/4 of the garlic head; discard the top, exposing the garlic.
  • Place the garlic, tomatoes, cauliflower, carrots, shallot, and roasted red pepper in a 12×8 baking dish.
  • Season with salt and pepper, then drizzle with olive oil.
  • Toss everything together until well combined and coated in olive oil.
  • Roast at 400 degrees F for 40-45 minutes.
  • Transfer the roasted veggies to a blender. Once the garlic has cooled, squeeze it into the blender, discarding the peel.
  • Add coconut milk and blend until smooth and creamy. Caution: Don’t completely seal the blender when pureeing hot liquids!
  • Garnish with croutons, parmesan cheese (skip for dairy-free), and crushed red pepper. Enjoy your hearty soup!

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