Roasted Cheesy Cauliflower Soup
Roasted Cheesy Cauliflower Soup

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, roasted cheesy cauliflower soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted Cheesy Cauliflower Soup is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Roasted Cheesy Cauliflower Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook roasted cheesy cauliflower soup using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Cheesy Cauliflower Soup:
  1. Take 3-4 T. Olive oil
  2. Take 1 lg. Onion
  3. Prepare 1 head Garlic
  4. Prepare 2 heads Cauliflower
  5. Get 2 T. Butter
  6. Get 1 c. Shredded carrots
  7. Make ready 1 rib of celery
  8. Take 32 oz. Vegetable stock
  9. Prepare 2 c. Heavy cream
  10. Get 1 c. Milk
  11. Take 16 oz. Extra-sharp cheddar cheese*
  12. Get to taste Salt & pepper
  13. Make ready DON'T use pre-shredded cheese; won't melt properly
Instructions to make Roasted Cheesy Cauliflower Soup:
  1. Preheat oven to 425°F.
  2. Rough chop the onion and put in large roasting pan. Separate garlic into cloves, remove skins, and add to pan. Cut cauliflower into florets and add to pan. Drizzle olive oil over all and toss with rubber spatula to evenly coat.
  3. Bake for 30 minutes, stirring halfway through.
  4. In large soup pot, melt butter plus 1 T. olive oil over medium heat. Saute carrots and celery 5 minutes. Add 1 cup of the broth, cover and cook about 10 minutes to soften veggies.
  5. Set aside about 2 cups of the smaller cooked cauliflower florets. Add remaining roasting pan ingredients to the soup pot along with remaining stock. Blend to desired smooth consistency with an immersion blender.
  6. On medium heat, stir in cream and milk. When hot, stir in the shredded cheese a little at a time so it melts. Add salt and pepper to taste. Add reserved cauliflower florets.
  7. Serve hot with crackers.

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