roasted red pepper and cauliflower soup

Oh hey there!

I have another soup for you today!  We all know that soups make the perfect, cozy, comfort food that we all crave as the weather gets colder.  My family often has "Soup Saturday" during Winter, so we are always looking for new combinations of flavours to try.

I knew that I wanted to make a cauliflower soup, and my mom suggested adding some roasted red pepper to it.  Heck yes!  I feel like the word "roasted" just conjures up such yummy vibes, and instantly makes things sound more impressive.  Right?  So, there's roasted red peppers, roasted cauliflower, onion, garlic, cumin, curry powder, chicken broth (easily subbed for vegetable broth) and some fresh red chili peppers in this soup!  It's so simple, thick and hearty, and is bursting with flavours.

Let's also take a moment to appreciate these Lion Head Bowls. How gorgeous are they? They come from Revol, a family-run French company that creates high quality porcelain cookware, and has been around since 1768. I love finding new companies that put so much care into their products, and the quality shows. The little dutch oven I used is from their new line of healthy cookware, called Revolution 2, and one of my favourite things about it is that it's surprisingly light! It can also be used on the stovetop, in the oven, or even the microwave. And the cherry on top is that it's pretty! Let's just say that I'm lazy when it comes to dishes, so I love the fact that this doubles as serveware!

Also, the red Thai chili peppers were a total impulse buy at the grocery store, and one I'll probably make again in the future!  They're just so stinking cute!  I knew that I needed some for styling, and putting just one in the whole pot of soup was almost too spicy!  I had 10 in my produce bag....and my total came to a whopping $0.16.  16 cents people!  Big spender right here.  Hehe.

Roasted Red Pepper and Cauliflower Soup

yields: 2-4 servings (depends on serving size - this recipe easily doubles)


2 red bell peppers

1 head cauliflower

1/2 tsp cumin

1 1/2 tsp curry powder

1/2 tsp salt (or to taste)

1/2 medium onion, diced

2 tbsp oil - divided between onions and roasted veggies

2 garlic cloves, minced

2-3 cups chicken stock (depending on how thick/thin you prefer your soup)

1 red Thai chili pepper, finely minced

chickpeas & dill - to garnish


Quarter the two red peppers, and place on a greased baking sheet.  Chop cauliflower into florets, and add to baking sheet as well.  Drizzle with oil. Sprinkle with cumin and curry powder, and stir.  Roast veggies at 400 degrees F, stirring occasionally, until tender.  About 20 minutes

While the veggies are roasting, saute onions with one tablespoon of oil in a dutch oven (or large saucepan), until tender.  Add garlic and cook for 1 minute, then stir in chicken stock.

Add roasted veggies to the broth and bring to a simmer.  Use an immersion blender or a blender to puree soup into a smooth mixture.  Chop a red Thai chili pepper finely and stir in.

To roast chickpeas for a garnish: roast chickpeas on a greased cookie sheet for 30-40 minutes at 400 F until crunchy.  Season with a bit of salt, pepper, and cayenne pepper.

Garnish with roasted chickpeas, cauliflower florets, and a bit of dill.  Serve hot!

This post was created in partnership with Revol! All opinions are my own, as always. Thanks so much for supporting brands that help keep me cooking <3

Happy soupmaking friends!