Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, roasted cheesy cauliflower soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Roasted Cheesy Cauliflower Soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Roasted Cheesy Cauliflower Soup is something which I have loved my entire life.
How to make Cheesy Roasted Cauliflower Soup - prep & cook time, serving size, nutritional info, ingredients. Watch how to make the best cauliflower soup in this short recipe video. Roasting the cauliflower gives it tons of flavor, and it's so easy to do!
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Take 3-4 T. Olive oil
- Get 1 lg. Onion
- Prepare 1 head Garlic
- Get 2 heads Cauliflower
- Make ready 2 T. Butter
- Take 1 c. Shredded carrots
- Prepare 1 rib of celery
- Prepare 32 oz. Vegetable stock
- Take 2 c. Heavy cream
- Make ready 1 c. Milk
- Take 16 oz. Extra-sharp cheddar cheese*
- Get to taste Salt & pepper
- Take DON'T use pre-shredded cheese; won't melt properly
Add it to a green salad or serve it with some chicken breast and what you have is a fantastic low carb dinner. This soup highlights the sweetness of roasted cauliflower and garlic. Serve this on its own for a quick lunch or with salad and bread for a satisfying dinner. Make it vegetarian by substituting vegetable broth for the chicken broth.
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.
A cheesy play on the cauliflower soup my mom has always made. Yesterday I made a cheesy version of my mom's cauliflower soup because the weather outside, while still beautiful, has been just barely chilly enough to trigger the I NEED SOUP NOW mechanism in my. This soups is not very photogenic but it is oh so delicious - one of my favourites! 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.
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