Creamy Red Pepper


This creamy soup has a delicious kick to it and is the perfect side to any Italian dish.


4 large red bell peppers cut in half, seeds removed
1 head cauliflower cut into small florets
1 tablespoon olive oil for cauliflower
1 tablespoon olive oil for onions and garlic
1 medium onion diced
4 cloves garlic minced
1 teaspoon thyme chopped
1/2 teaspoon red pepper flakes
2 cups water
2 cups vegetable broth low sodium
1 teaspoon paprika (smoked if available)


Place bell peppers on a baking sheet with cut side facing down and broil until skins are blackened - about 10 minutes. Take peppers off tray and put in a glass bowl with a cover on top to "steam" for 20 minutes before peeling the skins off and dicing.

Meanwhile, cut the cauliflower into small florets. Toss them in one tablespoon of olive oil, place them on a baking sheet and roast at 400 degrees until tender and caramelized, about 30 minutes. Mix at least one time.

Heat 1 tablespoon of olive oil over medium heat and saute onion until tender, about 7 minutes. Add garlic, thyme, and red pepper flaked and cook about another minute.

Add the roasted red peppers, cauliflower, broth, and paprika and simmer for about 10 minutes before pureeing with a handheld blender until desired consistency.

Season with salt and pepper and serve.


Nutritional data

Yield: 4 Servings

Serving Size: 1 cup

Calories 150 |Fat 5g | Sodium 520mg | Total Carbs 24g | Dietary Fiber 6g | Protein 5g

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