Roasted Cauliflower Red Pepper Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted cauliflower and red pepper soup with warm spices like paprika and basil. It's silky, comforting, and naturally vegan. Serve it with crusty bread or grilled cheese.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 medium head cauliflower (cut into florets)
- 2 tablespoons olive oil (divided)
- Salt and black pepper (to taste)
- 1 small yellow onion (chopped)
- 4 cloves garlic ( minced)
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 16 oz jar roasted red peppers, drained and chopped
- 4 cups vegetable broth
- 1/2 teaspoon paprika
- 1/4 cup chopped basil
- 1/2 cup shredded Gouda cheese
- Salt and pepper (to taste)
- Shredded Gouda and chopped basil (for garnish, if desired)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 2905mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1266mg
- Calcium
- 360mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2905MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.