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).
Even better still is how adaptable this recipe is. I used cream, bacon and made my own massive garlicky croutons, but all of 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.
Roasted Cauliflower and Red Pepper Soup with Mighty Homemade Croutons
Stale bread (I used 120g) roughly chopped into pieces
1/2 teaspoon garlic powder
1 teaspoon sea salt
~ 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.
~ 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.
~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.
~ 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!