Roasted Red Pepper and Cauliflower Soup
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Soup
Ingredients
Scale
- 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)
Instructions
- 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!
