Cauliflower Soup

Easy to make, with great flavor, this has become one of our favorites. Don't forget the goat cheese, it's a crucial ingredient.

Ingredients (14 qts)


  1. Place the red peppers on baking sheet cut side facing down and broil until the skins are blackened and the peppers softened.
  2. Remove and let cool. Preheat oven to 400°.
  3. Toss the cauliflower in the 4 Tbsp oil, place it in a single layer on a baking sheet and roast until tender and caramelized, about 20-30 minutes, stirring once in the middle.
  4. Once peppers are cool, remove skins and dice.
  5. Heat the remaining 4 Tbsp oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
  6. Add the roasted red peppers, cauliflower, broth, and paprika and bring to a boil.
  7. Puree until chunky smooth.
  8. Return to pot and bring to a boil.
  9. Add salt and pepper and adjust seasoning to your taste.
  10. Fill jars to 1" headspace.
  11. Pressure can at 10 lbs for 1¼ hours (75 minutes).