Hello, I am Marie. Today, I’m gonna show you how to prepare roasted cheesy cauliflower soup recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted Cheesy Cauliflower Soup Recipe
Roasted Cheesy Cauliflower Soup is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Roasted Cheesy Cauliflower Soup is something which I’ve loved my whole life.
To bewith this particular recipe, we have to first prepare a few components. You can have roasted cheesy cauliflower soup using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Cheesy Cauliflower Soup:
- Get 3-4 T. Olive oil
- Get 1 lg. Onion
- Prepare 1 head Garlic
- Get 2 heads Cauliflower
- Get 2 T. Butter
- Make ready 1 c. Shredded carrots
- Make ready 1 rib of celery
- Prepare 32 oz. Vegetable stock
- Get 2 c. Heavy cream
- Get 1 c. Milk
- Take 16 oz. Extra-sharp cheddar cheese*
- Make ready to taste Salt pepper
- Prepare DON’T use pre-shredded cheese; won’t melt properly
Steps to make Roasted Cheesy Cauliflower Soup:
- Preheat oven to 425°F.
- 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.
- Bake for 30 minutes, stirring halfway through.
- 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.
- 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.
- 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.
- Serve hot with crackers.
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