The soup for the non-soup lovers.
The first time I made this Red Pepper, Sausage & Cauliflower Soup, my then five-year old daughter had four bowlfuls. I was amazed. Reason being, she hates peppers. And soup. And cooked veggies of any kind.
That’s how amazing this soup is.
Even now, four years later, she’ll down her bowl with the rest of the soup-loving family! Even though she still hates peppers…
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Creamy Roasted Red Pepper, Sausage & Cauliflower Soup
Free of grain, gluten, eggs, dairy, and sugar.
- 2 T. avocado oil, lard, or tallow
- 1 onion, diced or minced
- 2 T. mined garlic
- 1 large head cauliflower, chopped to bite-sized pieces
- 4 c. chicken stock
- 3/4 c. coconut milk (I like to make my own)
- 1 t. sea salt
- 1/2 t. basil
- 1/8 t. paprika or chili powder (optional)
- 1/8 t. pepper
- 1 red pepper, roasted and diced
- 1-2 c. chopped, cooked sausage (make sure it’s sugar-free, and gluten free!)*
- 1 T. tapioca flour or arrowroot powder (optional)**
In a large pot, heat oil or cooking fat. When hot, add onion and garlic and sautè until translucent and fragrant.
Add in cauliflower and seasonings and cover with stock. Bring to a boil and then reduce heat and simmer, covered, until cauliflower is fork-tender.
When cauliflower is done, place half of it in a blender (I use this one) along with coconut milk. Puree and dump back into the pot. Add in sausage and roasted pepper and stir to combine.
If using tapioca, place in a small bowl with 1/2 cup of the soup. Stir until smooth (if it gets lumpy, just puree it in the blender), then pour back into soup and stir until thickened.
*If you don’t have any precooked sausage, you can add it in while the cauliflower is cooking, then remove it and slice it before adding it back in.
**To roast the red pepper, place large slices outside up on a cookie sheet. Roast under the broiler until fragrant and beginning to black on the underside – about 10 minutes, depending on how hot your broiler gets.
Cooking for some more delicious soups? Here are a few of my favorites…