Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, roasted cheesy cauliflower soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Stir in the cream, milk, carrot, bay leaves and garlic powder. In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese.
Roasted Cheesy Cauliflower Soup is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Roasted Cheesy Cauliflower Soup is something that I’ve loved my whole life.
To get started with this recipe, we have to 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:
- Take 3-4 T. Olive oil
- Make ready 1 lg. Onion
- Prepare 1 head Garlic
- Make ready 2 heads Cauliflower
- Make ready 2 T. Butter
- Prepare 1 c. Shredded carrots
- Take 1 rib of celery
- Make ready 32 oz. Vegetable stock
- Prepare 2 c. Heavy cream
- Get 1 c. Milk
- Take 16 oz. Extra-sharp cheddar cheese*
- Make ready to taste Salt & pepper
- Prepare DON'T use pre-shredded cheese; won't melt properly
This roasted cauliflower and cheddar soup recipe is so incredibly easy! Using minimal (and simple) ingredients this comfort food brings a healthy twist on cheesy goodness! Oh, and low carb lovers - it's keto friendly too. Pour in chicken broth, stir, and reduce the heat to simmer.
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.
In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender. Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup. Roasted carrots bring flavor and color to this creamy cauliflower soup. "Amazingly delicious soup," says reviewer ConkyJoe. "Readily available ingredients, simple to make, vegan-friendly, healthy, and very affordable all add bonus points to this recipe!" Say goodbye to overly cheesy, humdrum cauliflower soup recipes and fall in love with this one.
So that’s going to wrap this up for this exceptional food roasted cheesy cauliflower soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
