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Roasted Cheesy Cauliflower Soup
Roasted Cheesy Cauliflower Soup

Before you jump to Roasted Cheesy Cauliflower Soup recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Affected By The Foods You Choose To Eat.

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Even though most of you have been told repeatedly that vegetables are good for you, and there is a pretty good reason why. Along with possessing many different vitamins and minerals, you will also find that some vegetables also have potassium. As an example, broccoli has a good amount of potassium to supply you with your daily recommended allowances. Something different you might want to try is the next time you make a salad try making use of spinach as an alternative to your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

For those of you who want to start living a healthier life the tips above can help you do that. Something that you ought to actually avoid is all of the processed foods which you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to roasted cheesy cauliflower soup recipe. To make roasted cheesy cauliflower soup you need 13 ingredients and 7 steps. Here is how you achieve it.

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

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