Roasted Cauliflower & Red Pepper Soup
Total TimePrep: 50 min. + standing Cook: 25 min.
Good recipe. I used smoked paprika instead of regular paprika. I think this was a great addition. I love cauliflower so will be making this again with some more tweaks.
While this soup turned out well, it seemed like a lot of work. A bit spicy for my taste so I would cut down on the cayenne pepper. I used the immersion blender first, but it was not smooth enough. I then put it into the blender, which was much better. I might make this soup again with a couple variations.
Didnt care for this soup at all
Nice soup especially from someone who isn't a huge fan of cauliflower. Great for a cold day and comes together quick.
I’m not sure I understand the bad reviews. I made this as written and the only thing I added was more salt. Also, somebody below mentioned adding curry, and I LOVE curry, so I added some - it was a perfect addition! The only problem I had was I don’t think I roasted the red peppers long enough. They were really difficult to peel, and it took a really long time. The next time I will err on the side of OVER roasting them. Overall a good recipe and I feel healthy eating it! I will be making it again, as I’m always looking for ways to add cauliflower to my diet!
Thankfully I read the ratings before. After adding flour to the onions I also added 2 tbs of tomato paste. I also seasoned my cauliflower while it roasted (salt pepper and cayenne). I used cream instead of milk. Added plenty of salt pepper and cayenne. It was still a little lackluster.
I made this as written. It was very bland. I had to add some white pepper, four drops of tapitio, and a TBSP of curry powder. I upped the dried rosemary by 1/2 TSP. These helped to increase the top flavor, but the under flavor was still missing.
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This soup was so good!! Would go great with a simple salad and a nice piece of crusty bread. I used heavy cream instead of milk.