Hi, I’m Joana. Today, I’m gonna show you how to make roasted cheesy cauliflower soup recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Roasted Cheesy Cauliflower Soup Recipe
Roasted Cheesy Cauliflower Soup is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Roasted Cheesy Cauliflower Soup is something that I’ve loved my entire life. They are fine and they look fantastic.
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 cook it.
The ingredients needed to make Roasted Cheesy Cauliflower Soup:
- Make ready 3-4 T. Olive oil
- Take 1 lg. Onion
- Get 1 head Garlic
- Take 2 heads Cauliflower
- Take 2 T. Butter
- Get 1 c. Shredded carrots
- Take 1 rib of celery
- Get 32 oz. Vegetable stock
- Take 2 c. Heavy cream
- Make ready 1 c. Milk
- Get 16 oz. Extra-sharp cheddar cheese*
- Prepare to taste Salt & pepper
- Get DON’T use pre-shredded cheese; won’t melt properly
Instructions 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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