Red Pepper & Tomato Soup with Roasted Cauliflower


Red Pepper & Tomato Soup with Roasted Cauliflower


1 cup coarsely chopped cauliflower
2 tablespoons extra virgin olive oil
1⁄4 teaspoon black pepper
2 cups Silk unsweetened almondmilk
30 ounces diced tomatoes and onions (2 cans - I use the Muir Glen organic ones)
6 ounces organic tomato paste
1⁄4 cup Roasted Red Peppers (jarred or homemade, whichever you prefer)
2 tablespoons Coconut Sugar
1⁄4 teaspoon Sea Salt


Preheat the oven to 425°F. On a parchment paper–lined baking sheet, place the cauliflower pieces in a single layer. Brush with 1 tablespoon of olive oil, and then sprinkle with 1⁄8 teaspoon of pepper. Bake for 25 minutes. Remove from the oven and set aside.

In a high-speed blender, combine the tomatoes, almond milk, tomato paste, roasted peppers, coconut sugar, the remaining tablespoon of olive oil, sea salt, and remaining 1⁄8 teaspoon of pepper. Blend until smooth. Transfer the soup to a large saucepan. Set the heat to medium-high and warm the soup for about 5 minutes.

Ladle the soup into bowls and top each with the roasted cauliflower.