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Roasted Red Pepper and Cauliflower Soup

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Member since 2007
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Serves 2-3 | Prep Time 5 minutes | Cook Time 5 minutes

Why I Love This Recipe

I love using leftover vegetables in soups, especially pureed soups. It is a fabulous way to use up any vegetables that may be just too ripe, also. In five to ten minutes, you can have a delicious soup that clears out the fridge!

Ingredients You'll Need

2 large roasted red peppers, sliced into strips
1 cup cooked cauliflower florets
2 cloves garlic
1/2 tsp. fresh ground pepper
1 tsp. kosher salt
2-4 basil leaves
1/2 cup sour cream
14 oz. chicken broth
grated parmesan for garnish


Add all ingredients to a blender and pulse until smooth

Pour mixture into a sauce pan and heat over medium heat until steaming, stirring occasionally.

Serve hot garnished with grated cheese.

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