Roasted Pepper and Cauliflower Soup. This is my wife’s favorite soup! Roast cauliflower (2 heads), peppers, onions, and garlic at 375°F (190°C) for about an hour. Transfer to a stock pot and cover with chicken broth. Boil for 15 minutes, blend, and add 1/2 cup of heavy whipping cream. Serve topped with Parmesan cheese and crusty bread or croutons.