Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roasted cheesy cauliflower soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
How to make Cheesy Roasted Cauliflower Soup - prep & cook time, serving size, nutritional info, ingredients. Find out what the surprise ingredient is in healthy roasted cauliflower soup. Watch how to make the best cauliflower soup in this short recipe video.
Roasted Cheesy Cauliflower Soup is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Roasted Cheesy Cauliflower Soup is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Prepare 3-4 T. Olive oil
- Get 1 lg. Onion
- Get 1 head Garlic
- Prepare 2 heads Cauliflower
- Make ready 2 T. Butter
- Get 1 c. Shredded carrots
- Take 1 rib of celery
- Get 32 oz. Vegetable stock
- Make ready 2 c. Heavy cream
- Get 1 c. Milk
- Take 16 oz. Extra-sharp cheddar cheese*
- Get to taste Salt & pepper
- Make ready DON'T use pre-shredded cheese; won't melt properly
Make it vegetarian by substituting vegetable broth for the chicken broth. 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 rich and creamy cauliflower soup is just the ticket on a chilly day - and it's inexpensive too.
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.
To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter. The color of sunflowers, this gently spiced soup comes from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," in which Ms. Khan explains that cauliflower is elemental in Palestinian cooking. Cheesy roasted cauliflower is a favorite side dish that so many people enjoy.
So that’s going to wrap this up for this special food roasted cheesy cauliflower soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
