Roasted Cauliflower Soup

Make and freeze roasted cauliflower soup for winter meals

roasted cauliflower soup

The gardens at Clean Slate Farm provide us with a bounty of greens, tomatoes, peppers, garlic, and more.

Most of the greens are used for salads as the year progresses and we never lack for a super fresh salad at dinner time. Much of what we grow goes into canning and preserving. Soups are also huge on our list of recipes so we can enjoy the harvest throughout the winter.

However, some of our attempts come up short. Our first shot at growing cauliflowers was not very successful. Flea beetles ravaged the plants and we lost the entire crop. This year we tried again and managed to get two plants through harvest.

This extremely modest harvest was used to make roasted cauliflower soup. The recipe gave up a little more than 10 cups of soup to freeze, which is five winter time meals. Though bay leaf is in the recipe I didn’t use one. I didn’t have one and honestly believe a trained professional chef can’t tell if bay is used or not. In place of shallots I used 1/2 of a medium onion, again no shallots so I substituted onion in moderation to get that allium flavor.

Roasting the cauliflowers is key. Cauliflower is so mild that seasoning and a good browning brings out and enhances the flavor.  A few burnt bits will help add some more depth to the flavor…a few burnt bits, not a lot. If you want to add a little more flavor deglaze the pan with a touch of white wine and add that to the pot.

With very little planning and work you can put up enough soup of different types to make winter a little more bearable. We also make roasted tomato soup and roasted butternut squash soup which we package in two cup portions and freeze for the winter. We use the same process to bag these as we do for pesto. Here is a video we made of that process. It’s a simple, fast, and fool-proof way to preserve some foods for later.

What type of soups or foods do you make and preserve?


Roasted Cauliflower Soup


  • 2 heads cauliflower
  • 3 garlic cloves
  • 2 shallots
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 1 cup water
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 bay leaf
  • 2 cups heavy cream


  1. Preheat oven to 425°F.
  2. Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
  3. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.
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