Roasted Cheesy Cauliflower Soup
Roasted Cheesy Cauliflower Soup

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted cheesy cauliflower soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted Cheesy Cauliflower Soup is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Roasted Cheesy Cauliflower Soup is something which I have loved my entire life.

Find out what the surprise ingredient is in healthy roasted cauliflower soup. Soup season is our time to THRIVE. I am here for it and Soup Sundays are about to become a "thing" in our house. I'm making some form of soup every weekend for the foreseeable future.

To get started with this recipe, we must 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:
  1. Get 3-4 T. Olive oil
  2. Take 1 lg. Onion
  3. Make ready 1 head Garlic
  4. Get 2 heads Cauliflower
  5. Get 2 T. Butter
  6. Prepare 1 c. Shredded carrots
  7. Make ready 1 rib of celery
  8. Prepare 32 oz. Vegetable stock
  9. Prepare 2 c. Heavy cream
  10. Prepare 1 c. Milk
  11. Get 16 oz. Extra-sharp cheddar cheese*
  12. Take to taste Salt & pepper
  13. Take DON'T use pre-shredded cheese; won't melt properly

Roasted cauliflower soup is a healthy, low carb dinner option that's perfect for chilly nights. Top it off with some grated cheddar and fresh cracked pepper. When cauliflower has finished roasted, add the remaining tablespoon of olive oil to a large soup pot or dutch oven over medium heat. Pour the white sauce into the soup.

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.

When cauliflower has finished roasted, add the remaining tablespoon of olive oil to a large soup pot or dutch oven over medium heat. Pour the white sauce into the soup. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. This rich and creamy cauliflower soup is just the ticket on a chilly day - and it's inexpensive too. To serve, divide the cauliflower soup equally among four serving bowls.

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