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Roasted Bell Pepper and Cauliflower Soup

Image of roasted bell pepper and cauliflower soup. While we’re still enjoying shorts and T-shirt temperatures here in the Bay Area, it’s finally starting to feel like fall. Pumpkins are popping up everywhere and people are decorating their porches for Halloween. What’s more, soup season is officially here!

If you’re in the mood for healthy comfort food, make a batch of roasted bell pepper and cauliflower soup. The dairy-free dish is rich, creamy and luscious, thanks to the addition of two somewhat unexpected ingredients: puréed cashews and white miso.

Serve roasted bell pepper and cauliflower soup with croutons or crusty bread as a first course or light meal. I guarantee it’ll hit the spot and satisfy your hunger.

Close-up image of roasted bell pepper and cauliflower soup. Recipe adapted from The Love & Lemons Cookbook.

Roasted Bell Pepper and Cauliflower Soup
 
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Makes 4 servings
Ingredients
  • ½ cup raw cashews
  • 1 small head cauliflower, stems removed and florets cut into bite-size pieces
  • 1 small white onion, cut into ½"-thick wedges
  • 3 garlic cloves, unpeeled
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 3 cups water, divided
  • 2 roasted red peppers
  • 2 tablespoons white miso
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • pinch of cayenne pepper
  • salt and pepper croutons (for serving, optional, see notes)
Instructions
  1. Place cashews in a small bowl and cover with cold water; let stand at room temperature for at least 4 hours or overnight. Drain well and transfer to a food processor.
  2. Preheat oven to 400 degrees. Place cauliflower on one side of a baking sheet. Place onion and garlic on the other side of the baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange vegetables in a single layer and bake for 30 minutes, stirring halfway through.
  3. Squeeze out roasted garlic and add to the food processor. Add ¼ cup water and purée until smooth. Transfer mixture to a medium pot.
  4. Add roasted vegetables (reserving some cauliflower florets for garnish), roasted red peppers, miso, coriander, cumin, cayenne pepper and remaining water to pot; purée until smooth.
  5. Bring soup to a simmer and cook until heated through. Season with additional salt and pepper to taste. Serve with reserved cauliflower florets and croutons, if using.
Notes
To make croutons, preheat oven to 375 degrees. Cut bread into ¾" cubes. Coat a baking sheet with cooking spray. Spread bread cubes in a single layer on the baking sheet; coat bread with more cooking spray. Season with salt and pepper. Bake for 10 minutes or until golden brown and crispy, stirring halfway through. Let croutons cool completely before using.

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