Roasted Cheesy Cauliflower Soup
Roasted Cheesy Cauliflower Soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted cheesy cauliflower soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Roasted Cheesy Cauliflower Soup is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Roasted Cheesy Cauliflower Soup is something which I’ve loved my entire life.

To begin with 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 can achieve that.

The ingredients needed to make Roasted Cheesy Cauliflower Soup:
  1. Take 3-4 T. Olive oil
  2. Get 1 lg. Onion
  3. Prepare 1 head Garlic
  4. Make ready 2 heads Cauliflower
  5. Prepare 2 T. Butter
  6. Prepare 1 c. Shredded carrots
  7. Take 1 rib of celery
  8. Take 32 oz. Vegetable stock
  9. Get 2 c. Heavy cream
  10. Take 1 c. Milk
  11. Get 16 oz. Extra-sharp cheddar cheese*
  12. Prepare to taste Salt & pepper
  13. Make ready DON'T use pre-shredded cheese; won't melt properly
Steps 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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