Red Pepper-Cauliflower Soup Recipe

Name: Red Pepper-Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large red bell peppers, stemmed and cored, halved lengthwise, and pressed flat; 1 tablespoon olive oil; 4 shallots, peeled and chopped; 1 teaspoon salt; 1/4 teaspoon cayenne; 1 quart fat-skimmed chicken broth; 1 head cauliflower, cut into florets; 1 teaspoon sugar; Freshly ground pepper; Extra-virgin olive oil (optional); Chopped fresh chives (optional); Lemon wedges (optional)

Servings: persons

6 large red bell peppers, stemmed and cored, halved lengthwise, and pressed flat
1 tablespoon olive oil
4 shallots, peeled and chopped
1 teaspoon salt
1/4 teaspoon cayenne
1 quart fat-skimmed chicken broth
1 head cauliflower, cut into florets
1 teaspoon sugar
Freshly ground pepper
Extra-virgin olive oil (optional)
Chopped fresh chives (optional)
Lemon wedges (optional)

1
Preheat broiler to high. Arrange bell peppers skin side up on baking sheet. Broil, watching carefully, until skins are blackened, about 10 minutes. Remove peppers from oven and let cool. Peel over a bowl to collect juices; set peppers and juices aside.
2
In a large pot over medium-high heat, warm olive oil. Add shallots, salt, and cayenne and cook, stirring until soft, 3 minutes. Add broth and cauliflower. Bring to a boil, then lower heat to a simmer. Cover and cook 20 minutes. Add peppers with juices and cook, covered, until cauliflower is tender, 10 minutes. Puree in batches in a blender and add sugar. Add pepper to taste.
3
Serve hot or cold, garnished with a drizzle of extra-virgin olive oil, some chives, and a squeeze of lemon juice if you like.
4
Note: Nutritional analysis is per serving.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large red bell peppers, stemmed and cored, halved lengthwise, and pressed flat, 1 tablespoon olive oil, 4 shallots, peeled and chopped, 1 teaspoon salt, and more.

Yes, Red Pepper-Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Pepper-Cauliflower Soup

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