Roasted Cauliflower & Red Pepper Soup

Name: Roasted Cauliflower & Red Pepper Soup
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 medium sweet red peppers, halved and seeded; 1 large head cauliflower, broken into florets (about 7 cups); 4 tablespoons olive oil, divided; 1 cup chopped sweet onion; 2 garlic cloves, minced; 2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed; 1/2 teaspoon paprika; 1/4 cup all-purpose flour; 4 cups chicken stock; 1 cup 2% milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 to 1/4 teaspoon cayenne pepper; Shredded Parmesan cheese, optional

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 50 min. + standing Cook: 25 min.

By Taste Of Home Editorial Team

Recipe by Elizabeth Bramkamp, Gig Harbor, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 08, 2022

When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington

Can you freeze Roasted Cauliflower & Red Pepper Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock or milk if necessary.

TEST KITCHEN APPROVED

Roasted Cauliflower & Red Pepper Soup

8 Reviews Add your review

Yield:6 servings

Prep:50 min

Cook:25 min

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Ingredients

2 medium sweet red peppers, halved and seeded
1 large head cauliflower, broken into florets (about 7 cups)
4 tablespoons olive oil, divided
1 cup chopped sweet onion
2 garlic cloves, minced
2-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
1/4 cup all-purpose flour
4 cups chicken stock
1 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

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Directions

1
Preheat broiler. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins are blistered, about 5 minutes. Transfer to a bowl; let stand, covered, 20 minutes. Change oven setting to bake; preheat oven to 400°.

2
Toss cauliflower with 2 tablespoons oil; spread in a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring occasionally. Remove skin and seeds from peppers; chop peppers.
3
In a 6-qt. stockpot, heat remaining 2 Tbsp. oil over medium heat. Add onion; cook until golden and softened, 6-8 minutes, stirring occasionally. Add garlic, rosemary and paprika; cook and stir 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in stock. Bring to a boil, stirring constantly; cook and stir until thickened.
4
Stir in cauliflower and peppers. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pot. Stir in milk and remaining seasonings; heat through. If desired, serve with Parmesan.

Nutrition Facts

1 cup: 193 calories, 10g fat (2g saturated fat), 3mg cholesterol, 601mg sodium, 19g carbohydrate (8g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.