Steps to Make Award-winning Roasted Cheesy Cauliflower Soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, roasted cheesy cauliflower soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Roasted Cheesy Cauliflower Soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Roasted Cheesy Cauliflower Soup is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have roasted cheesy cauliflower soup using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Cheesy Cauliflower Soup:

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

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.

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