Recipe: Tasty Roasted Cheesy Cauliflower Soup

Roasted Cheesy Cauliflower Soup. A recipe for a cheesy roasted cauliflower soup with smooth, creamy and sharp natural aged cheddar cheese. Print Recipe Pin Recipe Review Recipe. Stir in the cream, milk, carrot, bay leaves and garlic powder.

Great recipe for Roasted Cheesy Cauliflower Soup. This is a favorite of mine. Made a big pot to vacuum seal single-serving bags to stock my freezer. You can cook Roasted Cheesy Cauliflower Soup using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted Cheesy Cauliflower Soup

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

Comes in handy since my roommates (sis and BIL) are kinda picky eaters. Easy for me to grab a bag of soup for dinner when they're wanting hot dogs. In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside.

Roasted Cheesy Cauliflower Soup instructions

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..

Pour off the grease and return the pot to the stove. In a large stock pot, heat the olive oil over medium heat. Pour in chicken broth, stir, and reduce the heat to simmer. 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!