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Creamy Red Pepper Cauliflower Soup

This vegetarian soup is both healthy and hearty!
Course: Soup, vegetarian
Servings: 4 as a main course


  • 4 red bell peppers, sliced in half and seeds removed
  • 1 small head cauliflower, cut into florets
  • 2 Tbsp. olive oil, divided
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. fresh thyme (or 1/2 tsp. dried)
  • 1 pinch red pepper flakes
  • 1 qt. vegetable broth (or chicken, for non-vegetarian version)
  • 1 tsp. smoked paprika
  • 4 oz. crumbled goat cheese
  • juice of 1/2 a lemon (about 2 Tbsp.)
  • salt and pepper, to taste


  • Heat broiler to high and place red peppers, cut side down, on a baking sheet about 4 inches from the broiler. Broil until skins are mostly blackened, checking frequently, about 5-7 minutes. Place in a sealed container and let steam for 20 minutes. Peel off skins and dice peppers.
  • Meanwhile, heat oven to 400 degrees. Toss cauliflower in 1 Tbsp. olive oil and spread evenly on a baking sheet. Roast 20-30 minutes, stirring once halfway through.
  • Heat the other 1 Tbsp. in a stock pot over medium heat and saute the onion until tender, about 5-7 minutes. Add the garlic, thyme, and red pepper flakes and cook about 1 minute. Add diced red peppers, roasted cauliflower, broth, paprika, and goat cheese and simmer 10 minutes.
  • Puree to desired consistency with an immersion blender, stir in lemon juice, season with salt and pepper, and serve.


Adapted from Closet Cooking.