Vegan Cauliflower Soup with Roasted Red Peppers

4.27 from 19 votes

Vegan Cauliflower Soup with Roasted Red Peppers

Vegan Cauliflower Soup with Roasted Red Peppers is a healthy, delicious soup! Make this easy soup recipe from scratch in under an hour!

Course Appetizer, Side Dish, Soup

Cuisine North American, Soup

Keyword healthy, roasted red peppers, vegan, vegan cauliflower soup

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 130kcal

Author Chrissie

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)

US Customary - Metric

Instructions

Preheat your oven to 400 degrees Fahrenheit.
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.
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).

Video

Notes

This recipe is great for meal prep - make ahead and freeze (or refrigerate) in airtight containers (up to 1 month in the freezer, and 3 days in the fridge).

Nutrition