Vegan Cauliflower Soup with Roasted Red Peppers is a healthy, delicious soup! Make this easy soup recipe from scratch in under an hour!
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We are in full on soup season over here and I’m not going to lie – I’m loving it! During the fall and winter season I make homemade soup at least once a week (sometimes twice) and we enjoy it for warm lunches and dinners on cold days. This vegan cauliflower soup with roasted red peppers is my latest favourite soup to make, and I know you’re going to love it as much as we do!
I’ve enjoyed creamy roasted red peppers in soups for years, but I’ve always known creamy soups were packed with heavy cream. My delicious vegan version is made without any dairy and it’s SO delicious and creamy. And it’s only 130 calories per bowl!
My Blendtec Blender (affiliate link) is one of my favourite kitchen tools for healthy soups like this one. Don’t get me wrong, I love using my hand blender (affiliate link) in a pinch to save time, but a high-powered blender just does the BEST job with ensuring your pureed soups are extra smooth and creamy without adding any cream at all!
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Looking for more healthy soup recipes? Try this Easy Roasted Vegetable Soup or this Slow Cooker Lemon Ginger Chicken Soup recipe!
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I hope you love this vegan cauliflower soup as much as we do! Let me know in the comments below, what’s your favourite cold-weather soup to enjoy this time of year? I’d love to know!
Looking for more healthy soup recipe like this? Try these:
- Slow Cooker Dairy Free Creamy Carrot Ginger Soup
- Crock Pot White Bean French Onion Soup
- Slow Cooker Minestrone Soup
- Slow Cooker Chicken Noodle Soup
- Easy Healthy Roasted Vegetable Soup
- Easy Crock Pot Vegetarian Chili
- Butternut Squash Red Lentil Soup
- Rustic Italian Sausage Tortellini Soup
- Best Ever One Pot Beef Stew
- 25 Comforting Winter Soup Recipes in one post!
- Crock Pot French Onion Soup with White Beans
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Recipe Video
Watch the video below to see exactly how I make this nutritious recipe. You can find more delicious recipe videos on my YouTube channel
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Roasted Red Pepper Soup
Recipe: Equipment
Recipe: Ingredients
- 1 head cauliflower large, washed and cut into chunks
- 5 large red peppers stems and cores removed, cut in half
- 2 tablespoons olive oil
- salt and pepper
- 1 large onion diced
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 5 cups vegetable stock (can use chicken stock, if desired)
Recipe: Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the cauliflower pieces and red pepper pieces on a large baking sheet and toss in one tablespoon of the olive oil and the salt and pepper.
- Roast for 25 minutes at 400 degrees Fahrenheit(200 degrees Celsius).
- When the vegetables are almost finished roasting, heat a large pot over medium-low heat, adding the other tablespoon of olive oil.
- Add the onion, garlic, thyme, and paprika and cook until the onions are translucent.
- Add the roasted vegetables, along with the vegetable stock, and stir well to combine.
- Cook for about 15 minutes, then puree in batches (or use a hand-held blender).
- Serve with a drizzle of coconut cream (if desired).
Recipe: Notes
Storage Instructions
This soup is great for meal prep because it keeps in the fridge for up to 3 days in an airtight container.Freezer Instructions
Freeze in airtight containers for up to 1 month.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
What amount is considered a serving, for 130cals?
Thanks! Looks yummy!
Hey Amber, one serving is 1.5 cups.
This soup is simply amazing. It is so good and I will definitely make it again.
Thank you so much Heather!☺️
I also tried today my boss and ma’am enjoy this soup more healthy
Can you freeze this soup for later? Looks and sounds amazing but no one else in my family will even try this.
Sure you can! I often make a double batch and freeze half of it. Happy cooking!
Absolutely love this recipe! Making it again this week for my lunches! Easy Healthy Satisfying
I’d give it 6 stars if I could !!!
I did add nutritional yeast to it
I’m so glad you liked it! Thanks for taking the time to leave a comment!
I didn’t have a lot of red peppers so I added one – it will probably not be as lovely a colour unfortunately as yours. But the smoked paprika and fresh thyme really give it a lovely aroma. Still waiting to pureee…
Yum!! Let us know how it turned out!!🙂
HI! making this now! Can’t wait! Where is the sugar coming from? Just trying to count this on my app
From the veggies. Enjoy!
I must compliment you on your wonderful site! There are sooooo many out there – but this is hands down one of the best. The recipes are fast, easy and deliver what they promise. This recipe is great as it is or can be used as a bare bones recipe for tons of add-ins. Love the coconut cream garnish idea. Thanks! (My only complaint is that the typeface for comments is too small!)
Thanks so so much for your feedback!!
Very tasty, I don’t think I added enough smoked paprika but will definitely make again
Thanks so much Valerie!!🙂
Super tasty & amazingly flavorful! I ran out of red peppers and substituted orange and yellow. The result was just as good & the color didn’t really change. I did find that with my immersion blender, it was tough to get it blended down completely. You may have better results with a blender.
Glad it still turned out delicious!! Thanks for your feedback Adriana!
This was so bland! I definitely won’t be making this again.
I’m sorry you found it bland, perhaps your vegetables weren’t ripe enough, as ripe, in season vegetables give this soup tons of flavour.
This has become a family favorite!
So glad to hear that Barbara!! Thanks so much!🙂
I made this soup today and 1st of all my condo smells amazing ! I love the simplicity of the ingredients. It is such a beautiful colour and very easy to make.
I added about 1/3 cup of oat milk for a bit of a creamier texture 🙂
Thanks Rachel!🙂 That sounds like a delicious addition!
1 word WOW!!!!
Thank you Lori!!🙂
LOVE IT, LOVE IT!!!!!
I make it and freeze it for my lunches….may absolute fav soup
Thanks Julie!!🙂
Delicious and easy to make! Your instructions were excellent and simple to follow. Replaced 3/4 of the smoked paprika with regular paprika and added red pepper. To serve topped with a squeeze of lemon, added a bit hot pepper cheese and croutons. Yum! Thanks!
You’re welcome Cynda!! Thanks for your review!!
We LOOOOVE Red Pepper soups but this did not do it for us. Followed the recipe exactly and it just wasn’t good. It tasted like bland baby food. 🙁 Might just be our taste buds but didn’t work for us. It was easy to make, however!
I’m sorry to hear you didn’t enjoy it.
Delicious and quick, plus it’s filling which makes my husband happy !
Thanks Deb!!
I normally don’t go for vegan soups because I love chicken noodle or creamy soups but this is a game changer!! Just made my first batch and it is exactly what I needed on this cloudy February day. I’ll definitely be making it again!
Thank you for your feedback! I’m glad you enjoyed it☺️
I never thought cauliflower and red bell pepper would be so good together. This soup is delicious!
Thanks Caroline! Enjoy ☺️
Disappointed. So much soup for it to be so bland! How do I give it flavor so it doesn’t go to waste?!
I’m sorry it came out bland for you. This soup’s heart and soul is fresh, ripe in season vegetables. It doesn’t call for many spices so that the flavours of the veggies can be celebrated and not overpowered. However I recommend you add a bit of curry paste for a flavour that would complement these veggies.
This soup was delicious! I didn’t have smoked paprika but it was still delicious! I now have the right paprika and will make it again! I love that it’s healthy and is so good!!
I’m so glad you liked it! Happy cooking!
Excited to try out the recipe.
Suggestion – it’s great that you offer metric as a unit of measurement (South African here) but can the instructions be changed too? The oven temp doesn’t change if I chose metric as my measurement option.
The question – what’s’ your average weight of a full head of cauliflower? I have a 250grams bag of cauliflower in the fridge and want to know if I should grab a second or if this will be fine.
Thank you for your suggestion! A medium head of cauliflower usually weighs about 500-600 grams. Hope this helps!
I loved the soup. I used chicken stock because my husband was ill and you know…chicken soup. I think the roasting of the vegetables gives it good flavor.
I also added a little turmeric. Delicious. Thank you!
You’re welcome Jennifer🙂
My 13 year old said this is one of the best soups I’ve made. Thanks for the recipe! *only used 3 peppers
You’re welcome Christie! Really glad you like the recipe!
This soup is fantastic! So simple and absolutely delicious. I had probably twice the amount of garlic minced up than was called for in the recipe and threw it in anyway and it was excellent. To those who found this soup bland—-that’s why you should taste it as you go so it suits your own tastes. Thanks for this great recipe. It will certainly go into our ‘Keeper’ file of recipes.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback! I also add more garlic here and there 🙈
The best cauliflower soup ever! I did not use that amount of capsicums but still had a fantastic taste! Thanks
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
This is a very yummy soup. I added a can of coconut milk and one sweet potato into the above recipe and pureed everything.
We’re so happy you enjoyed it! Those sound like great additions. Thank you for taking the time to leave your feedback!
Earthy soup, with neat interlocking notes of the bell pepper and cauliflower. Reading the reviews, my main take is taste test and know your personal preference. I LOVE garlic so I tripled that and added it in to the roast. I had some extra broccoli stems so I sliced that and put it in the oven also.
Besides that, I kept it all the same, tasted it and salted and pepper it to my liking. My kids liked it and to add some texture I made GF pasta noodles and shredded some zucchini.
It was very good both ways, I think it is great simple and for a heartier meal you can oomf it up.
Thanks for a delicious meal, I will make it again for sure.
We’re so happy you enjoyed it! Personalising the recipes to your own taste is key. Thank you for taking the time to leave your feedback!
The best soup ever!!!!! Great for the cold weather!!!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback
Fantastic. So easy, healthy and very tasty – and I do not even really like soups.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!