Roasted Bell Pepper and Cauliflower Soup

I love making soup when it's cold out. It's so comforting to cook, and even more comforting to eat. Cauliflower is in season right now, and is a great soup thickener, as well as being delicious. We're roasting the vegetables to draw out a lot of flavor before pureeing them into this delicious soup. 

Roasted Cauliflower

I like to roast my cauliflower with a little cayenne pepper and paprika to add a little spice. Roasting the cauliflower at a higher heat keeps them from becoming mushy, and instead caramelizes the sugars, drawing out a nutty flavor and an al dente texture.

The bell pepper gives the soup a bright orange color, which brings me joy on these dreary, foggy days. Save a few of the cauliflower florets and slow roast some chickpeas for a garnish.

Roasted Pepper and Cauliflower Soup

serves 4


  • 4 red bell peppers
  • 1 head of cauliflower
  • 1 yellow onion
  • 1 tsp paprika
  • 1/4 - 1/2 tsp cayenne pepper (depending on your spice preference)
  • 3 cups chicken broth
  • Olive oil
  • Salt & Pepper

(optional garnish) 

  • 1 can of chickpeas
  • 1/4 tsp paprika
  • 1/4 tsp cumin


Preheat the oven to 400ºF. Chop cauliflower florets away from the large stem, and into uniformly sized pieces. Chop bell peppers and onion into large pieces. As long as the pieces are similar sizes, you don't need to spend a lot of time chopping, as they will be pureed anyway. Arrange everything on a foil-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Season the cauliflower with paprika and cayenne. Roast in the oven for about 20 minutes. Keep and eye on them to see if they need to be turned to prevent burning.

optional garnish (can be made ahead)
Preheat or raise temperature to 425ºF. Drain chickpeas, and remove the husks (outer skin). Arrange in an even layer on a baking sheet. Drizzle with olive oil and season with salt, pepper, paprika, and cumin. Roast for 15-20 minutes, or until they are dried and crunchy. Season with additional salt if needed. 

Reserve eight cauliflower florets, and place the remaining roasted vegetables and chicken broth in a food processor or blender. Blend until smooth. Pour into bowls, and garnish with chickpeas and florets.