Best 2 Roasted Cauliflower Red Pepper Soup Recipes
Indulge in a symphony of flavors with our Roasted Cauliflower Red Pepper Soup, a culinary masterpiece that combines the earthy sweetness of roasted cauliflower with the vibrant tang of red peppers. This velvety smooth soup is not just a feast for the taste buds but also a nourishment for the soul. Accompanying this delightful soup are three equally enticing recipes: a refreshing Cucumber Salad with Feta and Mint, a zesty Lemon Garlic Asparagus, and a decadent Chocolate Avocado Mousse. These culinary creations promise an unforgettable and diverse dining experience, catering to various preferences and ensuring a harmonious balance of flavors on your table. Whether you're a seasoned chef or a novice in the kitchen, these recipes offer an exciting culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED CAULIFLOWER & RED PEPPER SOUP
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
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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°., 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., In a 6-qt. stockpot, heat remaining 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., 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 cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or milk if necessary.
Nutrition Facts : Calories 193 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 601mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
CAULIFLOWER AND ROASTED RED BELL PEPPER SOUP
I had bought red bell peppers and cauliflower on sale, and wanted to use them before they died. I searched around on the internet, and made this recipe up using ingredients I had in my kitchen. It was delicious, hearty, and healthy.
Provided by batya
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Turn on broiler.
- flatten out the bell pepper halves and arrange them on a baking sheet.
- Sprinkle a few garlic cloves around in between on the baking sheet, leaving the cloves in the outer rapper
- very lightly drizzle a tiny bit of olive oil over the peppers and garlic, and rub around a bit with your hands.
- broil the peppers and garlic on High for about 10-15 minutes, until the pepper skin is black and bubbly.
- In the meantime, heat about 1 Tbl of olive oil and add the onion. after about a minute, add the cayenne.
- cook until onions soft, about 3-5 minutes.
- add chopped cauliflower to the pot of onions, and mix around.
- add entire box of imagine broth (or 1qt of whatever you are using).
- bring to boil and then simmer for 20 minutes.
- take the peppers and garlic out of the oven.
- peel the peppers after they cool, and slip the garlic out of the skin.
- chop up the peppers in small to medium pieces. unless you blend it at the end, these wont get much smaller in the soup.
- add to the pot and simmer for about 10-20 minues more.
- Mix everything well, mashing up the cauliflower.
- You can puree this, but I didn't have a cuisinart or pureer, so i just ate it as is. Add crushed black pepper and salt if needed.
- you can also add a squirt of lemon and olive oil before serving.
Nutrition Facts : Calories 102.5, Fat 3.8, SaturatedFat 0.6, Sodium 46.2, Carbohydrate 16.2, Fiber 5.6, Sugar 7.8, Protein 4.1
Tips:
- For the best flavor, use a variety of roasted red peppers. You can use a jarred variety or roast your own. If roasting your own, be sure to remove the skins before using.
- If you don't have any vegetable broth on hand, you can use water instead. However, the soup will have a richer flavor if you use broth.
- To make the soup creamier, you can add a dollop of sour cream or Greek yogurt before serving.
- If you like spicy food, you can add a pinch of cayenne pepper or red pepper flakes to the soup.
- This soup is also a great way to use up leftover roasted vegetables. Simply add them to the soup pot along with the other ingredients.
Conclusion:
Roasted cauliflower and red pepper soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover roasted vegetables. With just a few simple ingredients, you can have a delicious and satisfying soup that the whole family will enjoy.
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