Red peppers give this cauliflower soup gorgeous color and smooth texture.
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)
How to Make It
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.
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. Purée in batches in a blender and add sugar. Add pepper to taste.
Serve hot or cold, garnished with a drizzle of extra-virgin olive oil, some chives, and a squeeze of lemon juice if you like.
Eating this soup for the first time as I type. I didn't do much cayene at all, probably less than what's called for because I don't like spicy and as I did my batches, I added some salt and pepper into the blender before pureeing. I actually forgot the sugar but it didn't need it! Before serving I added a little shredded cheese. This soup, for having no cream in it is very rich and has a great flavor! Will definitely be making again!
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.
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.
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.
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.
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.
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