Roasted Cauliflower and Red Pepper Soup with Homemade Croutons

This roasted cauliflower and red pepper soup is rounded off with huge homemade garlic croutons.

Roasted Cauliflower and Red Pepper Soup with Homemade Croutons

Although I made this roasted cauliflower and red pepper soup when the weather was a little cooler, I personally feel you can’t go wrong with good soup even during warm summer months. Especially when the soup is quick, simple and budget-friendly (checking off three huge ticks for me).

Roasted Cauliflower and Red Pepper Soup with Homemade Croutons

Even better still is how adaptable this recipe is. I used cream, bacon and made my own massive garlicky croutons (why go small when you go can big?). All these are entirely optional, depending on how healthy or low fat you’d like the soup to be. Just adjust to your own preferences and you’re good to go.

Although it takes a little more time and effort, roasting the cauliflower and other veggies really does add a delicious dimension to the flavours, and the crispy bacon and croutons are simply the finishing touches.

The measurements below made soup to feed a family of four.

If you like soup, check out the recipes for my sweet potato soup, spicy carrot & turmeric soup and salmon teriyaki noodle soup.

Roasted Cauliflower and Red Pepper Soup with Homemade Croutons
  • 1 onion (into chunks)
  • 1 red bell pepper (roughly chopped)
  • 1 whole head of cauliflower
  • 3 cloves garlic (whole)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano
  • pinch of black pepper
  • (around 2) cups stock
  • (around ½ cup) cream (optional)
  • cooked bacon chopped into pieces (optional)
  • 1 tablespoon butter
  • stale bread (I used 120g roughly chopped into pieces)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  1. Pre-heat the oven to 200°C (400°F). Cut or break the cauliflower into large florets and along with the other vegetables, place in a large baking tin. Sprinkle with the olive oil, salt and pepper and bake for around 30-40 minutes, just until the vegetables have softened and are browning.
  2. Pour the veggies into a large frying pan along with the stock, paprika, oregano and cream (if using) and heat just until everything is bubbling. Add more stock if required. Remove from the heat and blitz in a food processor or blender until fairly smooth. Place back on the heat, add the bacon (if using) and allow the soup to warm through again.
  3. For the croutons: Melt the butter in a frying pan or skillet and then throw in your stale bread. Sprinkle over the garlic powder and salt and cook for around 10 minutes until they are nice and golden.
  4. Pour the soup into bowls, sprinkle with a little extra bacon to garnish (optional) and top with the croutons. Serve with a crusty bread roll. Enjoy!


Roasted Cauliflower and Red Pepper Soup with Homemade Croutons

9 thoughts on “Roasted Cauliflower and Red Pepper Soup with Homemade Croutons

  1. Whenever I see a cauliflower recipe I just need it! Even more so if in a soup, this recipe is great. Thanks!
  2. I reckon I could get my kids to eat this without realizing it's pepper or cauliflower: their mot hated foods but my most loved! Sounds and looks really inviting. Thanks.
  3. That soup sounds really nice and quite easy to make once the vegetables have been roasted. It might be quite nice cooled on a summers evening as a light snack as you said. Definitely one to bookmark!

Leave a Reply

Your email address will not be published. Required fields are marked *