Roasted Cauliflower Red Pepper Soup


5.0 from 1 reviews
Roasted Cauliflower Red Pepper Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 large head cauliflower
  • 4 smaller red bell peppers
  • 2 cloves garlic
  • 1 medium white onion, trimmed and cut into large chunks
  • 5 cups low sodium vegetable stock
  • ½ tbsp turmeric spice
  • ½ tbsp nutritional yeast (or substitute with Parmesan cheese)
  • ½ cup raw roasted cashews
  • 1 tsp ground pepper
  • 1 tsp sea salt
  • ½ tsp red chili flakes
  • 2 tbsp olive oil
  1. Preheat oven to 400 degrees F.
  2. Cut cauliflower into florets and place on a parchment paper covered baking sheet. Toss or spray thoroughly with olive oil and season with turmeric spice, nutritional yeast, and several grinds of pepper.
  3. Slice red bell peppers down the middle and remove stems/seeds. Cut into quarters and place on a separate parchment paper covered baking sheet along with onions. Spray with oil. Bake in the oven for 40 minutes and when done, scoop cauliflower, red peppers and onions into high-powered blender with 2 cups vegetable stock, garlic and seasonings.
  4. Blend on high for 3–4 minutes. Add in the rest of the vegetable stock (3 cups) and the roasted cashews to blend once more for 5 minutes, or until very creamy.
  5. Pour the whole mixture into a large soup pot and heat.
  6. Garnish with your favorite herbs, seeds or cheeses, such as pumpkin seeds, goat cheese and chopped green onion.


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  • Reply
    Kyla K.
    February 11, 2017 at 11:40 pm

    Soup in the winter is my FAVORITE 😍 & my mom would go crazy for this too!!! Happy birthday girl! 🙂 #rootz

  • Reply
    February 12, 2017 at 2:26 am

    So good! My favorite sick food

  • Reply
    February 12, 2017 at 3:53 am

    I loved this soup so much!!! #inspiralizer

  • Reply
    February 12, 2017 at 4:26 pm

    All of your recipes look delicious!! Fingers crossed, hoping for the #rootznutrition 🙂

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