Go Back
+ servings
bowl of vegan cauliflower soup with roasted red peppers
Print Pin
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 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 130kcal
Author Chrissie


  • 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)


  • 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).



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).


Serving: 1.5cups | Calories: 130kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 819mg | Potassium: 619mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4860IU | Vitamin C: 223mg | Calcium: 38mg | Iron: 1mg