Steps to Make Favorite Roasted Cheesy Cauliflower Soup

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted cheesy cauliflower soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Roasted Cheesy Cauliflower Soup is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Roasted Cheesy Cauliflower Soup is something which I have loved my entire life.

Space the cauliflower out in a single layer and season liberally with salt and pepper. This cauliflower soup recipe is the BEST! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. This cauliflower soup recipe will absolutely satisfy your craving for warm, creamy soup—no cheese required.

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 can achieve it.

The ingredients needed to make Roasted Cheesy Cauliflower Soup:

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

Roasted Cauliflower Cheddar Soup This roasted cauliflower cheddar soup is a simple and fast homemade soup recipe using minimal ingredients. Loaded with pureed vegetables and lots of cheese this is a comfort food that borders on healthy. An easy low carb dinner idea. Pour in chicken broth, stir, and reduce the heat to simmer.

Instructions 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.

An easy low carb dinner idea. Pour in chicken broth, stir, and reduce the heat to simmer. After that time, you can use an immersion blender to puree slightly or all the way if you prefer. Directions In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender.

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