Roasted Red Pepper Soup with Cauliflower at the Table

A bowl of silky tomato soup topped with croutons, fresh basil, and a swirl of cream, beside a bowl of red pepper flakes and scattered croutons, with a spoon and napkin on a light surface.

Silky, cozy, and full of flavor, this Roasted Red Pepper Soup with Cauliflower is a nourishing bowl of comfort you’ll crave again and again. It’s naturally dairy-free yet feels indulgent thanks to the velvety texture and rich, smoky sweetness from the roasted vegetables.

A bowl of creamy tomato soup topped with croutons, fresh basil, and a swirl of cream, beside a bowl of red pepper flakes and scattered croutons, with a spoon and napkin on a light surface.

What is Roasted Red Pepper Soup with Cauliflower?

This soup is a blend of roasted vegetables, including cauliflower, carrots, and red peppers, pureed into a smooth, silky consistency. The roasting process brings out the natural sweetness of each ingredient, giving the soup a deep, slightly smoky flavor that’s balanced by the richness of coconut milk. It’s the kind of recipe that feels luxurious yet incredibly wholesome, reliable for cozy nights or make-ahead lunches.

Unlike traditional cream-based soups, this version uses full-fat coconut milk for a luscious finish without any dairy. The cauliflower gives body and substance, making the soup both hearty and light at the same time. It’s also versatile—you can serve it on its own, pair it with grilled cheese, or dress it up with garnishes like croutons, parmesan, or a drizzle of olive oil!

Ingredients You Need

Garlic – Roasting softens the sharpness and brings out a nutty, caramelized flavor that deepens the base of the soup.
Grape Tomatoes – These burst with natural sweetness when roasted, adding bright acidity and depth to the flavor.
Cauliflower Florets – This is what gives the soup its velvety body and thick, silky texture without needing heavy cream. Roasting the florets enhances their subtle nuttiness.
Baby Carrots – These add gentle sweetness and a touch of earthy flavor to round out the savory vegetables.
Shallot or Small Red Onion – Either option adds mild, sweet onion flavor that ties all the roasted ingredients together.
Roasted Red Peppers – This gives the soup its smoky-sweet flavor and bright color.
Salt – A sprinkle of salt is a simple but essential way to enhance the natural sweetness of the roasted veggies and balance the silky coconut milk.
Pepper – Pepper adds a bit of warmth and spice, enhancing the overall flavor profile. Freshly cracked black pepper gives a subtle kick that keeps the soup lively.
Extra Virgin Olive Oil – Drizzling this before roasting helps the vegetables caramelize perfectly. It also adds richness and a smooth mouthfeel to the final soup.
Full Fat Coconut Milk – This creates a silky, silky consistency while keeping the soup dairy-free. We love it because it adds just a hint of sweetness that complements the roasted vegetables.

A tray with bowls of fresh vegetables and ingredients: chopped carrots, cauliflower florets, grape tomatoes, red bell peppers, diced shallots, a halved garlic bulb, a glass of cream, and a dish of olive oil.

How to Make Roasted Red Pepper and Tomato Soup with Cauliflower

Prep the garlic. Slice off the top of the garlic head to expose the cloves while keeping them intact. This helps them roast evenly and turn soft and buttery.
Assemble the vegetables. In a large baking dish, arrange the garlic, tomatoes, cauliflower, carrots, shallot, and roasted red peppers.
Season generously. Drizzle everything with olive oil, then sprinkle with salt and pepper. Use your hands or a spoon to toss until every piece is coated.
Roast the vegetables. Pop the dish into the oven until the veggies are deeply caramelized, tender, and fragrant. You’ll know they’re ready when the tomatoes blister and the edges of the cauliflower turn golden.
Blend it up. Once the garlic has cooled slightly, squeeze out the roasted cloves and discard the papery skins. Transfer everything to a blender with the coconut milk and blend until smooth and silky. *Be careful not to completely seal the blender.
Serve and garnish. Pour into bowls, then top with croutons, parmesan, crushed red pepper flakes, or a swirl of extra coconut milk for a beautiful finish.

Variations

Spice – Stir in a pinch of smoked paprika or cayenne for a subtle kick that complements the roasted flavor.
Protein – Blend in white beans or lentils for an even thicker, heartier soup packed with plant-based protein.
Fresh Red Peppers – Roast your own peppers instead of using jarred for a deeper, slightly charred flavor.
Herbs – Fresh basil, thyme, or rosemary add aromatic depth and freshness to the finished soup.
Acid – A splash of apple cider vinegar or a squeeze of lemon brightens up the rich flavors and balances the coconut milk.
Cheese – Stir in a handful of shredded Parmesan or Asiago for a cheesy twist. We also think roasted red pepper Gouda soup is absolutely memorable!
Crunchiness – Add roasted chickpeas, toasted pine nuts, or pumpkin seeds for a satisfying texture contrast.

A baking tray filled with red bell peppers, cauliflower florets, grape tomatoes, chopped onions, carrot pieces, and garlic, all seasoned and arranged in neat sections, ready for roasting.

A baking sheet with roasted red bell peppers, cauliflower florets, cherry tomatoes, whole garlic bulbs, and chopped carrots, all glistening with oil and slightly charred from roasting.

Can I Store Leftovers?

Yes, leftovers keep beautifully! The flavors deepen over time, making it even more tasty the next day.

Store in an airtight container and refrigerate for up to 4 days.

For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stove while stirring to restore its silky consistency.

A blender filled with creamy, orange-colored sauce sits on a wooden surface. A small white flower and green leaves appear in the upper right corner.

Common Questions about Roasted Red Pepper and Cauliflower Soup

Can I use jarred roasted red peppers for this soup?

Absolutely! Jarred roasted red peppers are a convenient and tasty alternative to roasting your own. Just drain and rinse them before adding them to your soup for a speedy flavor boost.

What toppings go well with this soup?

We love a sprinkle of freshly grated parmesan, but you can also garnish your bowl with a swirl of sour cream or a sprinkle of crumbled feta cheese. Fresh herbs like parsley or cilantro and a dash of red pepper flakes can add a pop of color and flavor, too!

What can I serve alongside this soup?

A warm, crusty baguette or a gooey grilled cheese sandwich makes a reliable companion. A fresh green salad with a tangy vinaigrette also pairs perfectly!

Is roasted red pepper and cauliflower soup healthy?

You bet! This soup is packed with vitamins and antioxidants from the red peppers and cauliflower.

More Soup Recipes

On the search for more satisfying soups? We have plenty that we’re sure you’ll fall in love with!

Crockpot Vegetable Soup

Moroccan Spicy Tomato Soup

Italian Wedding Soup

Roasted Cauliflower Soup

A bowl of creamy tomato soup topped with croutons, a swirl of cream, fresh basil leaves, and a sprinkle of red pepper flakes, with a small dish of red pepper flakes in the background.

the Ayyem kitchenServings: 6 servings

Prep: 10 mins
Cook: 45 mins
Total: 55 mins

Roasted red peppers, cauliflower, carrots and cherry tomatoes are roasted in the oven and blended with coconut milk! Great plant-based, healthy soup! Email

Ingredients

1 head garlic
16 ounces grape tomatoes
12 ounces cauliflower florets
1 cup whole carrots peeled and cut into 1 inch sticks
1 medium shallot or small red onion
3 red bell peppers halved
2 teaspoons salt more or less to taste
1 teaspoon black pepper more or less to taste
1/4 cup extra virgin olive oil
1 (14.5 ounce) full-fat coconut milk

Instructions

Peel the outer layers of the whole head of garlic. Making sure to leave the garlic cloves intact.1 head garlic
Use a sharp knife and cut the top 1/4 of the head of garlic and discard the top. You want to be able to expose the garlic.
Add the garlic to a 12×8 baking dish with the tomatoes, cauliflower, carrots, shallot, and halved red peppers.16 ounces grape tomatoes, 12 ounces cauliflower florets, 1 cup whole carrots, 1 medium shallot or small red onion, 3 red bell peppers
Season with salt and pepper and drizzle with olive oil.2 teaspoons salt, 1 teaspoon black pepper, 1/4 cup extra virgin olive oil
Toss together until everything is combined and coated in the olive oil.
Roast at 400 degrees F for 40-45 minutes.
Transfer the roasted veggies to a blender. Once the garlic is cool enough to handle, squeeze the head of garlic into the blender. Discard the peel.
Add the coconut milk and blend until smooth and silky. *Be careful not to completely seal the blender when pureeing hot liquids! 1 (14.5 ounce) full-fat coconut milk
Garnish with croutons, Parmesan cheese (omit for dairy-free), and crushed red pepper, and enjoy!