Red Pepper Soup

red pepper soup






Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

A creamy roasted red pepper and cauliflower soup with tangy melted goat cheese!


  • 4 red bell pepper, cut in half and seeds removed
  • 1 small head cauliflower, cut into florets (or one can white kidney beans)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 pinch red pepper flakes
  • 4 cups chicken broth or chicken stock or vegetable broth
  • 1 teaspoon smoked paprika
  • 4 ounces goat cheese, crumbled
  • salt and pepper to taste

Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let ‘steam’ for 20 minutes before pinching the skins off and dicing.(Note I started this whole recipe with the idea of using up a giant jar of roasted red peppers we had in the fridge)

Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F oven until tender and caramelized, about 20-30 minutes, mixing once in the middle. (Option to Use a can of white kidney beans instead as a thickener and add protein).

Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.

Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.

Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender.

Season with salt and pepper and serve garnished with goat cheese. (keep goat cheese out or to a minimum if trying to keep recipe low fat)