Save on Pinterest

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
  • Total Time
    Prep: 50 min. + standing Cook: 25 min.
  • Makes
    6 servings


  • 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


  • 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
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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • ms11145
    Feb 4, 2021

    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.

  • knollbrookcook
    Jan 21, 2021

    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.

  • Louise
    Jan 13, 2021

    Didnt care for this soup at all

  • Gregg
    Jan 7, 2021

    Nice soup especially from someone who isn't a huge fan of cauliflower. Great for a cold day and comes together quick.

  • Amy
    Jan 4, 2021

    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!

  • Debbie
    Jan 3, 2021

    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.

  • Barbara
    Jan 2, 2021

    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.

  • Laurentiu
    Jan 1, 2021

    No comment left

  • jstowellsupermom
    Jun 13, 2019

    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.