Roasted red pepper and cauliflower soup with goat cheese
This roasted red pepper and cauliflower soup blends the sweetness of roasted peppers with the earthiness of cauliflower, enhanced by creamy goat cheese. It's perfect for a comforting meal on colder days.
Cook time 70 min
Prep time 15 min
Ingredients:
2 red peppers1/2 cauliflower
2 tbsp butter
1 dash salt
1 dash black pepper
4 tbsp butter
1 cup onion
1 tsp garlic powder
1 tsp dried thyme
1 tsp paprika
3 cups chicken gravy
1/2 cup heavy whipping cream
4 oz goat cheese
Roasted red pepper and cauliflower soup with goat cheese is a delicious and nutritious meal that is perfect for colder days. This creamy soup combines the sweetness of roasted red peppers with the earthiness of cauliflower and is heightened by the tangy richness of goat cheese. It's easy to make and packed with flavor, making it a great option for a comforting lunch or dinner.
Instructions:
- Preheat your oven to 400°F (200°C).
- Roast the Red Peppers: Cut the red peppers in half, remove the seeds and stems, and place them cut side down on a baking sheet lined with parchment paper.
- Cauliflower: Spread the cauliflower florets on the same baking sheet.
- Roast: Dot the cauliflower and peppers with 2 tbsp of butter (27g). Sprinkle a dash of salt and black pepper over everything. Roast in the preheated oven for about 20-25 minutes or until the peppers are slightly charred and the cauliflower is golden and tender, flipping halfway through.
- Once roasted, remove the baking sheet from the oven and let the peppers cool enough to handle. Peel off the skins from the red peppers and discard them.
- In a large pot, melt the remaining 4 tbsp of butter (54g) over medium heat. Add the finely chopped onion and cook until translucent and soft, about 5-7 minutes.
- Stir in the garlic powder, dried thyme, and paprika. Cook for another minute until fragrant.
- Add the roasted red peppers, cauliflower, and chicken gravy to the pot. Stir to combine all the ingredients and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a standard blender and blend until smooth, returning it to the pot afterward.
- Stir in the heavy whipping cream and goat cheese. Continue to cook over low heat, stirring occasionally, until the goat cheese is fully melted and the soup is creamy and well-blended. Adjust seasonings if necessary.
- Ladle the soup into bowls and serve hot. You can top it with additional crumbled goat cheese, a sprinkle of paprika, or fresh herbs for garnish if desired.
This roasted red pepper and cauliflower soup with goat cheese is not only easy to prepare but incredibly flavorful and satisfying. Whether it's for a cozy family dinner or a special occasion, this soup will impress and comfort your loved ones. Enjoy the delightful blend of savory spices and creamy textures in every spoonful.
Roasted red pepper and cauliflower soup with goat cheese FAQ:
Roast the red peppers and cauliflower in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning halfway through, until the peppers are slightly charred and the cauliflower is golden and tender.
You can substitute goat cheese with feta for a similarly tangy flavor or cream cheese for a creamier texture. If you prefer a dairy-free option, try a plant-based cream cheese.
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of water or cream to thin it out if needed.
You can use a large pot for blending the soup with an immersion blender. If using a standard blender, transfer the soup to it in batches, ensuring not to fill it too full to avoid splattering.
The soup is done simmering when all the ingredients are heated through and the flavors have melded together, typically after about 15-20 minutes on low heat after bringing it to a boil.
Tips:
- To roast the red peppers, place them on a baking sheet and broil them in the oven until their skins are blackened and blistered. Once done, place them in a bowl and cover it with plastic wrap to steam. This will make it easier to peel off the skins.
- When cutting the cauliflower, make sure to slice it into uniform pieces. This ensures that it cooks evenly.
- For a smoother soup, use an immersion blender or transfer the soup in batches to a traditional blender after cooking.
- Feel free to adjust the seasonings to your taste. If you prefer a spicier kick, add a pinch of cayenne pepper.
- Store any leftovers in an airtight container in the refrigerator. The flavors often deepen and improve the next day.
Nutrition per serving
5 ServingsCalories 390kcal
Protein 8g
Carbohydrates 16g
Fiber 2.36g
Sugar 4.99g
Fat 33g
More recipes
Creamy cauliflower, paprika and cheddar soup
Enjoy a rich, creamy cauliflower and cheddar soup with smoky paprika.
09 Feb 2026Potato leek soup with onion and milk
A creamy potato leek soup with onions and milk, perfect for chilly days.
26 Jan 2026Detox broccoli coconut soup with nutmeg and black pepper
A creamy detox broccoli coconut soup with nutmeg and black pepper.
30 Nov 2025Potato leek soup with thyme
A creamy potato leek soup with fresh thyme and chicken broth.
25 Jan 2026