Roasted Red Bell Pepper & Cauliflower Soup

Ingredients

• 2 mediumred peppers
• 294 gcauliflower
• 30 ml (2 tablespoons)lard
• to tastesalt and black pepper
• 60 ml (4 tablespoons)lard
• 45 gspring onion, diced
• 1 teaspoongarlic powder
• 1 teaspoondried thyme
• 1 teaspoonsmoked paprika
• ¼ teaspooncrushed red pepper flakes
• 710 ml (3 US cups)chicken stock
• 120 ml (½ US cup)double cream
• 113 g (4 oz)goat’s cheese, crumbled, for garnish

Instructions

1. 1

   Char the peppers

   Set the oven to grill. Halve and deseed the peppers, then place them skin-side up on a foil-lined baking tray. Grill for 10–15 minutes, until the skins are charred and blackened.

2. 2

   Cut the cauliflower

   While the peppers cook, cut the cauliflower into small florets.

3. 3

   Steam the peppers

   Remove the peppers from the oven and put them in a lidded container or sealed food bag. Let them steam and soften while the cauliflower roasts. Set the oven to 200°C.

4. 4

   Roast the cauliflower

   Use the smaller portion of melted lard, salt and pepper to season the cauliflower. Roast it for 30–35 minutes.

5. 5

   Peel the peppers

   Once the peppers have softened, carefully peel away their skins.

6. 6

   Cook the aromatics

   Heat the second portion of lard in a pot and add the diced spring onion. When it has softened slightly, add the remaining seasonings and toast them.

7. 7

   Simmer the soup

   Add the chicken stock, roasted peppers and cauliflower to the pot. Simmer for 10–20 minutes.

8. 8

   Blend and finish

   Blend with a hand blender for about 1–2 minutes, until smooth and emulsified. Season to taste, stir in the cream and mix.

9. 9

   Add the garnish

   Serve the soup topped with crumbled goat’s cheese.

What is roasted red pepper and cauliflower soup?

This is a creamy vegetable soup built around roasted red peppers and cauliflower. Roasting gives the vegetables a deeper, sweeter flavour before they are simmered together and blended.

The recipe has an American-style combination of chicken stock, cream and warming seasonings. Goat’s cheese adds a sharp, tangy finish to each bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 323 calories, 8g protein, 5g carbs, 30g fat.

The cauliflower and peppers provide most of the carbohydrates, while the lard and cream contribute much of the fat. The vegetables and goat’s cheese contribute some protein, with chicken stock adding flavour to the soup. Pair a bowl with a green salad or another vegetable side for a more balanced plate.

Why roast the vegetables separately?

Peppers: grilling them until their skins are blackened makes them easy to peel after steaming and gives the soup a roasted flavour.

Cauliflower: roasting the florets for 30–35 minutes lets them soften and develop browned edges before they go into the pot.

Build flavour in the pot

Spring onion: cook it in the second portion of lard until slightly softened, then add the seasonings so they toast briefly in the fat.

Seasonings: smoked paprika, thyme, garlic powder and red pepper flakes bring smokiness and warmth. Add the stock and roasted vegetables after toasting, then let everything simmer for 10–20 minutes.

Getting a smooth texture

Blend for about 1–2 minutes with a hand blender, moving it through the pot so the vegetables are puréed evenly. The soup should look smooth and cohesive.

Stir in the cream after blending, then taste and adjust the seasoning. Adding the goat’s cheese at serving keeps its tangy flavour distinct.

Timing the two oven steps

The peppers grill first, then steam in a covered container while the oven temperature is lowered and the cauliflower roasts. This gives the peppers time to soften without leaving the cauliflower waiting.

The recipe takes 75 minutes in total, including roasting and simmering. Check the cauliflower at the end of its roasting time; it should be tender enough to blend.

What to serve with it

Serve the soup with the crumbled goat’s cheese as directed. Bread or toast makes a simple accompaniment for dipping.

For a more substantial meal, pair it with a sandwich or a crisp green salad. Add bread at the table if you want more carbohydrates alongside the soup.

Recipe notes & tips

• Keep the peppers skin-side up under the grill so their skins char evenly.
• Seal the hot peppers while they steam so the skins loosen for peeling.
• Cut the cauliflower into similarly sized florets to help them roast evenly.
• Toast the seasonings briefly in the pot, stirring so they do not catch.
• Blend carefully to avoid splashes from the hot soup.
• Add the goat’s cheese just before serving for a distinct, tangy garnish.

Variations

• Make it vegetarian: use vegetable stock instead of chicken stock.
• Add fresh herbs: finish with chopped parsley or thyme for a fresh note.
• Adjust the heat: reduce or increase the red pepper flakes to suit your taste.
• Change the garnish: try a spoonful of plain yoghurt instead of goat’s cheese.
• Add extra vegetables: roast a few more cauliflower florets and reserve them as a topping.

Common mistakes to avoid

• Under-charred peppers: grill until the skins are blackened so they loosen more easily.
• Skipping the steam: cover the hot peppers and let them soften before peeling.
• Uneven florets: cut the cauliflower into similar-sized pieces for more even roasting.
• Seasonings catching: stir them into the warm lard only briefly before adding the stock.
• Lumpy soup: blend thoroughly for 1–2 minutes, moving the hand blender around the pot.

How to store

Cool the soup, transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan, stirring often; add a splash of stock or water if it has thickened. Store the goat’s cheese separately and add it when serving.

Frequently asked questions