Roasted Cheesy Cauliflower Soup
Roasted Cheesy Cauliflower Soup

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted cheesy cauliflower soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roasted Cheesy Cauliflower Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Roasted Cheesy Cauliflower Soup is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have roasted cheesy cauliflower soup using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Cheesy Cauliflower Soup:
  1. Prepare 3-4 T. Olive oil
  2. Take 1 lg. Onion
  3. Make ready 1 head Garlic
  4. Make ready 2 heads Cauliflower
  5. Prepare 2 T. Butter
  6. Make ready 1 c. Shredded carrots
  7. Prepare 1 rib of celery
  8. Get 32 oz. Vegetable stock
  9. Make ready 2 c. Heavy cream
  10. Get 1 c. Milk
  11. Make ready 16 oz. Extra-sharp cheddar cheese*
  12. Make ready to taste Salt & pepper
  13. Get 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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