Roasted Cheesy Cauliflower Soup
Roasted Cheesy Cauliflower Soup

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, roasted cheesy cauliflower soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Print Recipe Pin Recipe Review Recipe. Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Add onion, carrot and celery and sauté until it begins to brown and soften. Add garlic and cook for another minute, careful not to let garlic burn.

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

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 cook that.

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. Prepare 2 heads Cauliflower
  5. Prepare 2 T. Butter
  6. Prepare 1 c. Shredded carrots
  7. Get 1 rib of celery
  8. Get 32 oz. Vegetable stock
  9. Take 2 c. Heavy cream
  10. Make ready 1 c. Milk
  11. Make ready 16 oz. Extra-sharp cheddar cheese*
  12. Get to taste Salt & pepper
  13. Prepare DON'T use pre-shredded cheese; won't melt properly

Cheesy Roasted Cauliflower and Garlic Soup with deep flavors of roasted garlic and cauliflower blended into a smooth soup is warm, hearty and flavorful. Heat the butter in a large saucepan. Add the cauliflower, potato, stock, milk and seasoning. Stir through most of the cauliflower, reserving some to top the soup with later.

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.

Add the cauliflower, potato, stock, milk and seasoning. Stir through most of the cauliflower, reserving some to top the soup with later. In a large bowl, toss cauliflower florets with olive oil, garlic and shallots. Spread out in a roasting tin or baking tray. When the cauliflower is done, transfer to a soup pot and pour in the chicken stock and water.

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