Every Helping
Sign in

Dinner recipe · from the recipe book

Roasted Cauliflower and Red Pepper Soup

A velvety blended soup with sweet roasted cauliflower and red pepper, smoky paprika, and a creamy white-bean body topped with toasty pumpkin seeds.

Roasted Cauliflower and Red Pepper Soup

Ingredients

  • 1 medium head600 gCauliflowercut into florets
  • 2 medium240 gRed bell pepperseeded and cut into strips
  • 1 medium110 gYellow onioncut into wedges
  • 4 cloves12 gGarlicpeeled
  • 2 tbsp27 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 3 cups660 gVegetable broth
  • 1 cup (240 ml)240 gMilk, 2%
  • ⅓ cup grated30 gGrated Parmesan
  • 1 tbsp15 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 8 slices256 gWhole-wheat breadtoasted, for serving

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
  2. Prepare the vegetables first: cut the cauliflower into florets, seed and slice the red bell pepper, cut the onion into wedges and peel the garlic.
  3. On the baking sheet, toss the cauliflower, red bell pepper, onion and garlic with two-thirds of the olive oil, the smoked paprika and the cumin. Spread in one layer.
  4. Roast for 30 to 35 minutes, turning once halfway, until the cauliflower is golden at the edges and tender.
  5. While the vegetables roast, warm the remaining one-third of the olive oil in a small skillet over medium heat, toast the pumpkin seeds for 3 to 4 minutes until they pop, and set aside.
  6. Scrape the roasted vegetables into a large pot. Add the great northern beans and the vegetable broth, bring to a simmer over medium heat and cook for 10 minutes.
  7. Take the pot off the heat and stir in the milk. Blend with an immersion blender until very smooth, or blend in batches in a stand blender with the lid vented, then return to the pot.
  8. Stir in the Parmesan, lemon juice, salt and black pepper, and warm gently over low heat without boiling.
  9. Ladle into bowls and top with the toasted pumpkin seeds and parsley. Serve with the toasted whole-wheat bread.

Contains: Milk, Gluten. Some brands contain egg, soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book