Warm up your taste buds with a bowl of our delightful Roasted Cauliflower and Red Pepper Soup! This Mediterranean-inspired dish is not just a feast for the senses; it’s a comforting embrace on a chilly day. Packed with vibrant flavors and creamy goodness, this soup is a perfect blend of roasted vegetables and aromatic spices that will leave you craving more. Whether you’re looking for a healthy lunch option or a cozy dinner, this recipe is sure to impress your family and friends. Ready to discover how to create this culinary masterpiece? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 2 red bell peppers, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Chop the cauliflower into uniform florets, ensuring they are roughly similar in size for even roasting. Cut the red bell peppers into similar-sized pieces.
- Spread the cauliflower and red pepper pieces on the prepared baking sheet. Drizzle generously with olive oil, then sprinkle with paprika, salt, and pepper. Toss to ensure even coating.
- Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through. Look for golden brown edges and caramelization, which will enhance the soup's depth of flavor.
- While vegetables are roasting, dice the onion and mince the garlic. In a large pot, sauté the onion in a little olive oil until translucent and soft, about 5 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant, being careful not to burn.
- Remove roasted vegetables from the oven and transfer them to the pot with the onions and garlic.
- Pour in the vegetable broth, ensuring all roasted vegetables are submerged. Bring the mixture to a gentle simmer.
- Using an immersion blender, carefully purée the soup until smooth and creamy. Alternatively, transfer to a blender in batches, blending until completely smooth.
- Taste and adjust seasoning with additional salt, pepper, or paprika as needed. If the soup is too thick, thin with additional broth.
- Serve hot, optionally garnishing with a drizzle of olive oil, fresh herbs, or a sprinkle of paprika for extra flavor and visual appeal.
Tips
- Uniform Sizing: For even roasting, ensure that your cauliflower florets and red pepper pieces are cut into uniform sizes. This helps them cook evenly and enhances the overall texture of the soup.
- Roasting Technique: Don’t skip the roasting step! The caramelization of the vegetables at high heat brings out their natural sweetness and adds depth to the soup's flavor. Aim for a nice golden brown on the edges.
- Sautéing Aromatics: When sautéing the onion and garlic, keep an eye on them to avoid burning. The goal is to achieve a soft, translucent onion that provides a flavorful base for your soup.
- Blending Options: If you don’t have an immersion blender, you can use a regular blender. Just remember to let the soup cool slightly before transferring it in batches to avoid splattering.
- Adjusting Consistency: If your soup turns out too thick, simply stir in a bit more vegetable broth until you reach your desired consistency.
- Garnish for Flair: Elevate your soup presentation by garnishing with a drizzle of olive oil, a sprinkle of fresh herbs, or an extra dash of paprika. It adds a pop of color and enhances the flavor!
Nutrition Facts
Calories: 85kcal
Carbohydrates: 12g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
