Red Pepper-Cauliflower Soup

  • dory92064 Posted: 07/16/10
    Worthy of a Special Occasion

    The best cauliflower soup -- wonderful spicey flavor. I've followed the recipe with no changes and the soup is wonderful. I've made it using 1 jar of roasted peppers, sweet paprika in place of the cayenne -- again the flavor of the soup was outstanding. I've also added 1/4 C half&half, some fresh sage and a handful of cheddar cheese. The basic soup is wonderful on it's own or with your own tweaking. Definitely a keeper.

  • sparisi Posted: 02/22/10
    Worthy of a Special Occasion

    This is a light and simple soup. I made it exactly as written and the taste of all of the ingredients really came through. That being said, it seems like it needs something. I will probably make this again since as far as cauliflower soups go, it's better than others. I think next time I would add a few sprigs of fresh thyme. Maybe a clove or two of garlic.

  • jann64 Posted: 07/16/09
    Worthy of a Special Occasion

    I have made this soup for many camping/canoeing/kayaking trips and everyone always loves it. It has become a favorite and is frequently requested by friends and family. Made ahead of time and kept cold it is wonderful on hot days. Yummy if a little heavy cream is added for a cream soup. And it is good served with a cold salmon dish. I find it is easier to roast the pepperss a day ahead as they are easier to handle and prepare.

  • KasiaCooks Posted: 07/07/10
    Worthy of a Special Occasion

    I definitely liked this soup. I LOVE roasted red bell peppers, but do not so much care for cauliflower. The soup was a perfect blend and the cauliflower was not overpowering at all. I put a dollop of sour cream in each bowl, as I do with many soups. It was delicious and helps cut the spice for those who are sensitive to cayenne pepper.

  • gotbidnezz Posted: 10/05/12
    Worthy of a Special Occasion

    This was a great, easy soup. It pureed well and was really creamy without adding fat and calories. I found it surprisingly spicy, because I don't usually equate bell peppers with spice and there wasn't much cayenne. I think I needed to blacken the peppers more than I did because the skins did not peel off easily. I also used an orange and yellow bell pepper because I had them and did not get the beautiful color of the soup in the picture. I'll definitely make this again, it was quick and easy. I might cut the peppers and cauliflower into small pieces and leave some texture in the soup next time.


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