Soup season is here! I know you can’t see me, but I’m doing a soup dance in my kitchen. I’m shivering, but I’m dancing. Winter weather and I definitely aren’t friends. But since summer is light years away, I’ll learn to be content with receiving warmth via a creamy, comforting bowl of soup. Because really, what else can we do besides hunker down and ride this winter out?
I seemingly always have soup on the brain, and this week was no exception. After the outside temperature dropped a few days ago, I set out to make a soup that’s a little bit sweet and a little bit tangy – and this is it. I will tell you, though, that this soup is the reason I bought myself a Vitamix. During the testing of this recipe, my blender self-destructed and half of this soup ended up on my pants and all over my kitchen cabinets and floor. It was quite the scene!
I tend to avoid cooking with red bell peppers because they’re so darn expensive (why are they double the price of other bell peppers?!) But I allowed myself the luxury for this recipe and I’m so glad I did. Red peppers are the sweetest of all the bell peppers and, when roasted, take on an even more intense flavor.
Blended with roasted cauliflower, vegetable broth, and a few pantry staples, this simple soup has surprisingly complex flavor. Non-dairy yogurt adds a tangy zip, and it elevates this recipe to next-level tasty. You can use coconut or almond yogurt – just make sure it’s plain and unsweetened. Oh, and don’t be afraid to add salt. I tend to use a heavy hand with the saltshaker, so I only indicated a pinch here to be conservative. Bon appétit!
Creamy Roasted Red Pepper Soup
I set out to make a soup that’s a little bit sweet and a little bit tangy – and this is it. Roasted red bell pepper, cauliflower, and almond milk yogurt combine for an ultra-comforting winter meal.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- 4 red bell peppers
- 1 small head cauliflower
- 5 tsp. olive oil, divided
- Pinch of sea salt and black pepper
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 5-oz. container plain almond milk yogurt (unsweetened)
- 1 tsp. lemon juice
- Preheat your oven to 400F degrees. Cut the tops off the bell peppers and slice them in half. Remove and discard the seeds and place the peppers cut side down on a baking sheet. Brush with a teaspoon of olive oil. Roast the peppers for 40 to 45 minutes, until the skins are blistered.
- Chop the cauliflower into florets; you should get about 3 ½ cups from a small head. Turn the florets onto another baking sheet and drizzle with 2 teaspoons of olive oil. Sprinkle with a pinch of sea salt and black pepper and toss to coat. Roast for 25 to 30 minutes, until the cauliflower is lightly browned on the edges.
- Once the bell peppers are done roasting, transfer them to a cutting board. When cool enough to handle, peel off the skins and discard. Roughly chop the peppers and set them aside. Combine the yogurt and lemon juice in a bowl and stir to combine. Reserve two teaspoons of yogurt in a smaller bowl for swirling on top.
- Heat 2 teaspoons of olive oil in a large stockpot over medium heat. Add the onion and season with ¼ teaspoon of sea salt; cook for 5 to 7 minutes, until soft. Add the garlic and cook until fragrant, another minute or so. Pour in the vegetable broth and add the roasted cauliflower and chopped bell pepper. Season with ½ teaspoon of salt and bring soup to a simmer. Reduce heat to maintain a simmer and cook for 10 to 15 minutes, allowing the flavors to intensify.
- Carefully transfer the soup to a blender and puree until creamy and smooth, about a minute. Pour the soup back into the pot and return to medium heat. Ladle a cup of soup into the bowl of yogurt and stir to mix. Pour the contents of the bowl back into the pot and heat through for another 5 minutes or so; adjust salt to taste. Remove the pot from heat and ladle the soup into four bowls. Garnish each with a half teaspoon of yogurt and swirl with a spoon.