Creamy Roasted Red Pepper, Sausage & Cauliflower Soup

prep time:15 min
cook time:45 min
ready in:60 min
Raia is the stay-at-home-mom of four crazy kids who loves to create simple and healthy recipes. After finding out she was gluten and egg intolerant in 2010 she started her recipe blog to share her love of gluten-free baking (and chocolate) with others. In her spare time she enjoys doing laundry and dishes… not really. Check out her blog, Raia's Recipes, or follow her on Facebook, Twitter, or Google+.
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  • 2 T. olive oil
  • 1 onion
  • 1 large head cauliflower
  • 1 red pepper
  • 1-2 c. chopped sausage
  • 4 c. chicken stock
  • 3/4 c. coconut milk (or milk of choice)
  • 2 t. granulated garlic
  • kosher salt & pepper, to taste
  • 1/2 t. basil, 1/8 t. paprika
  • Chop onion and caramelize with olive oil in large pot over medium heat. Meanwhile chop cauliflower, red pepper, and sausage.
  • When onion is caramelized, add chopped cauliflower and stock. Turn heat to high, bring to a boil, and simmer, covered, until cauliflower is fork tender.
  • While cauliflower is simmering, place red pepper on a cookie sheet, stick in the oven, and roast at 400 until fragrant and beginning to black on the underside.
  • When cauliflower is done, place half of it in a blender along with coconut milk. Puree and dump back in pot. Add in remaining ingredients and stir to combine.