This Roasted Red Pepper soup recipe is healthy & delicious. Make this easy red pepper cauliflower soup recipe from scratch in under an hour!
Estimated reading time: 1 minute
Here at The Busy Baker we LOVE a good soup recipe – especially one that’s healthy and cozy, and warms you up from the inside out. This Red Pepper Cauliflower Soup is one of our favourite soups to make, and we know you’re going to love it as much as we do! If you have red peppers in the fridge that need to be used, this soup is easy to make and can be made in a short amount of time! It’s a hearty and satisfying meal that delicious served with a side of grilled cheese sandwiches or homemade crusty bread.
Here are just a few reasons why we LOVE this Red Pepper Cauliflower soup recipe!
- It’s perfect for MEAL PREP – Make this soup in a large batch to have enough for warm lunches and dinners through the week.
- It’s QUICK to MAKE – This roasted red pepper soup is made with simple ingredients found in your fridge and can be on your table in under one hour.
- It’s HEALTHY – This soup is filled with vegetables! Our delicious vegan version is made without any dairy and it’s SO delicious and creamy. And it’s only 130 calories per bowl!
Try these tips for making the BEST Roasted Red Pepper Soup!
Fresh onion and garlic give this soup a ton of flavour and make a perfect base for the soup.
Paprika compliments the red bell pepper flavour, so don’t forget to add the spices!
Use a high quality blender, either a stand blender or hand held blender, to blend the soup ingredients until smooth and creamy. Lumps may remain in the soup if it’s not blended properly.
The soup will be very flavourful if you season in layers. This means that the vegetables are seasoned when they are roasted, and the soup is seasoned with the dried spices. Once the soup is blended, make sure to taste test it and adjust the seasoning to your tastes and preferences.
If you are having trouble with this red pepper soup recipe, here are some solutions to common problems:
Make sure to roast the vegetables for 25 minutes at 400 degrees Fahrenheit (200 degrees Celsius) until the cauliflower and red pepper are tender and slightly brown. More flavour is released when they are roasted until tender.
Toss the pieces of red pepper and cauliflower in olive oil and salt and pepper so the vegetables roast properly and don’t burn to the pan. Using parchment paper also helps prevent sticking.
The soup can be too runny if too much chicken broth is added. Add the broth as directed in the recipe, and be sure to follow the correct amounts for the other ingredients in the recipe.
Roast the peppers and cauliflower until tender and slightly charred and add the spices to enhance the flavour. It’s important to let the soup simmer for 15 minutes to blend the flavours.
Our Blendtec Blender (paid link) is one of our favourite kitchen tools for healthy soups like this one. We love using our hand blender (paid 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!
These are the other kitchen items you need to make this cauliflower soup recipe (paid links):
- large baking sheet
- Cutting Board
- large knife
- Large Pot
- wooden spoon
- measuring cups and spoons
- liquid measuring cups
- Immersion Blender
- Blender
To make this red pepper soup recipe, you’ll need these ingredients (paid links):
- 1 head cauliflower large, washed and cut into chunks
- 5 large red bell 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)
Try these variations on this roasted red pepper cauliflower soup!
- Make it Spicy – Add in jalapeños or red pepper flakes for a spicier flavoured red pepper soup.
- Coconut – Adding in coconut milk (still dairy-free) gives a creamy texture without the heaviness of heavy cream and it compliments the red pepper flavour.
- Carrot and Ginger – Add in roasted carrots and a little of fresh ginger to give some sweetness and warmth to the soup.
- Bean Protein – Add in white beans or navy beans for a protein addition. Add them before blending to help thicken the soup and make it creamier without adding fat.
Time needed: 50 minutes
Follow these steps to make the BEST Red Pepper Soup recipe!
- Heat the oven.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut up the vegetables and toss with oil.
Place the cauliflower pieces and red pepper pieces on a large baking sheet and toss with one tablespoon of the olive oil and the salt and pepper.
- Roast the vegetables.
Roast for 25 minutes at 400 degrees Fahrenheit (200 degrees Celsius).
- Add oil to a pot and heat on low.
When the vegetables are almost finished roasting, heat a large pot over medium-low heat, adding the other tablespoon of olive oil.
- Sauté the onion and spices.
Add the onion, garlic, thyme, and paprika and cook until the onions are translucent.
- Add in the rest of the ingredients.
Add the roasted vegetables, along with the vegetable stock, and stir well to combine.
- Cook and puree.
Cook for about 15 minutes, then puree in batches (or blend with a hand-held blender).
- Garnish and serve.
Serve with a drizzle of coconut cream (if desired).
How do I store the red pepper soup leftovers?
Store the red pepper cauliflower soup recipe in airtight containers in the fridge.
Can I freeze the red pepper cauliflower soup?
Yes, you can freeze it in airtight containers for up to 1 month.
Can I make the cauliflower soup ahead of time?
This soup is great for meal prep because it is quick to make and keeps in the fridge for up to 3 days in an airtight container.
How do I roast the vegetables for the soup?
Toss the cauliflower and red pepper pieces in one tablespoon of the olive oil and the salt and pepper then place on a large baking sheet and roast for 25 minutes at 400 degrees Fahrenheit (200 degrees Celsius). Roast until tender and slightly charred.
Is there dairy in this roasted red pepper soup recipe?
No, our delicious vegan version is made without any dairy and it’s SO delicious and creamy. And it’s only 130 calories per bowl!
We hope you love this Roasted Red Pepper soup as much as we do! Let us know in the comments below, what’s your favourite cold-weather soup to enjoy this time of year? We’d love to know!
More Soup Recipes
- Creamy Butternut Squash Soup
- Roasted Vegetable Soup
- Easy Homemade Roasted Tomato Soup
- Pumpkin Soup
- Minestrone Soup
- Crock Pot Cabbage Soup
- Tomato Soup
- Broccoli Cheddar Soup
Watch the video below to see exactly how we make this nutritious recipe. You can find more delicious recipe videos on our YouTube channel.
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Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
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 with 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.
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I have made this soup multiple times and I absolutely love it. It is also a favourite of my Mom’s, I meal prep for her and she requests it often. There is a pot of it simmering on the stove as I write this.
Thanks so much for the comment, so happy to hear you like the recipe!!
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!
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
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!
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!
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 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 🙈
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!
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🙂
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!
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!