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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!