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Roasted Cauliflower and Red Pepper Soup


  • Extra virgin olive oil
  • 1 head of cauliflower
  • 4 red bell peppers
  • 1 yellow onion, diced
  • 2 garlic cloves
  • 4 cups chicken broth
  • 1 tbsp paprika
  • 1 tsp ground mustard
  • Salt
  • Pepper

Temperature: 350 ° F


Preheat the oven to 350F. Cut the tops off of the bell peppers and slice them in half. Remove the ribs and seeds and place them skin side up in an oven safe dish. Cut the cauliflower into small florets and place them in an oven safe dish. Drizzle the peppers and cauliflower with extra virgin olive oil and place in the oven. Cook the peppers until they are roasted and after taking them out of the oven, transfer to a Ziploc bag. Close the bag and let them steam and cool. Cook the cauliflower until tender and slightly browned. In the bottom of your Emile Henry Stewpot, add 1 tablespoon of extra virgin olive oil. Warm the oil over medium and add the diced onion. Mince the garlic using the Rosle Garlic Press and put it in with the onion. Sauté for 7-10 minutes. Pour the chicken broth into the pot, put the lid on, and bring to a boil. Once the red peppers have steamed and cooled down, try to remove as much skin from them as possible. Once peeled, dice them up. Put the roasted cauliflower florets and diced red pepper into the pot with the paprika, ground mustard, 1 teaspoon salt and a pinch of pepper. Stir ingredients all together and put the lid back on. Cook for 15 minutes. Remove the lid and puree the soup with either an immersion blender or ladle soup to a countertop blend. Serve hot.

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