Roasted red pepper and cauliflower soup with goat cheese
Indulge in the comforting flavors of our Roasted Red Pepper and Cauliflower Soup with Goat Cheese. This savory soup combines roasted red peppers and cauliflower, enhanced with butter, garlic powder, thyme, and paprika. Simmered in rich chicken gravy and finished with creamy whipping cream and tangy goat cheese, this recipe promises a velvety texture and a burst of flavor in every spoonful. Perfect for a cozy night in, it's easy to make and sure to impress.
- 08 Apr 2025
- Cook time 70 min
- Prep time 15 min
- 5 Servings
- 13 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 390kcal | 19% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 2.36g | 6% |
| Sugar 4.99g | 5% |
| Fat | |
| Fat 33g | 39% |
| Saturated 18g | 63% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 410ug | 45% |
| Choline 33mg | 6% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 1.37mg | 9% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 72mg | 84% |
| Vitamin E 1.35mg | 9% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 1.37mg | 12% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 360mg | 11% |
| Selenium, Se 2.55ug | 5% |
| Sodium, Na 700mg | 47% |
| Zinc, Zn 0.62mg | 6% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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