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We hope you got benefit from reading it, now let’s go back to roasted cheesy cauliflower soup recipe. You can have roasted cheesy cauliflower soup using 13 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Roasted Cheesy Cauliflower Soup:
- Provide 3-4 T. Olive oil
- Provide 1 lg. Onion
- Get 1 head Garlic
- You need 2 heads Cauliflower
- Get 2 T. Butter
- You need 1 c. Shredded carrots
- Get 1 rib of celery
- You need 32 oz. Vegetable stock
- Provide 2 c. Heavy cream
- Use 1 c. Milk
- Take 16 oz. Extra-sharp cheddar cheese*
- Take to taste Salt & pepper
- Use DON'T use pre-shredded cheese; won't melt properly
Instructions 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.
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