Roasted Cauliflower and Pepper Soup. Vegetarian Roasted Cauliflower Red Pepper Soup This creamy roasted cauliflower red pepper soup is great for lunch or dinner. We like to serve the soup with crusty bread or classic grilled cheese sandwiches. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
After a bit of trial and error, this is the keeper. Go ahead and add roasted cauliflower soup to your menu for this week. Bursting with flavor from caramelized cauliflower and earthy spices like turmeric and cumin, this cauliflower soup is vegetarian, gluten-free and low in carbohydrates.
Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted cauliflower and pepper soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Vegetarian Roasted Cauliflower Red Pepper Soup This creamy roasted cauliflower red pepper soup is great for lunch or dinner. We like to serve the soup with crusty bread or classic grilled cheese sandwiches. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
To begin with this particular recipe, we have to prepare a few components. You can cook roasted cauliflower and pepper soup using 0 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Cauliflower and Pepper Soup:
Transfer the roasted veggies to a blender. Once the garlic is cool enough to handle, squeeze the head of garlic into the blender. Arrange bell peppers skin side up on baking sheet. Remove peppers from oven and let cool.
Instructions to make Roasted Cauliflower and Pepper Soup:
- Step 1 Cut vegetables into medium sized chunks and cover with olive oil and seasoning (* onions and garlic separately from other vegetables).
- Step 2 Preheat oven to 400 F. Spread out cauliflower, peppers and carrots on a baking tray and roast for about 20-25 minutes. Add onions and garlic, and roast for another 10-15 minutes.
- Step 3 In a large-enough pot bring broth to boil, add roasted vegetables and cook until vegetables are very tender..
- Step 4 Blend soup until desired consistency.
Peel over a bowl to collect juices; set peppers and juices aside. Arrange the quartered peppers skin side down on one baking sheet. Then arrange the cauliflower, onions and garlic on the other. Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute. Add chopped cauliflower, red pepper, onion, and garlic to baking sheet lined with parchment paper.
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