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The ingredients needed to make Roasted Cheesy Cauliflower Soup:
- Take 3-4 T. of Olive oil.
- Provide 1 of lg. Onion.
- Use 1 head of Garlic.
- You need 2 heads of Cauliflower.
- You need 2 T. of Butter.
- Get 1 c. of Shredded carrots.
- Provide 1 of rib of celery.
- Use 32 oz. of Vegetable stock.
- Use 2 c. of Heavy cream.
- Take 1 c. of Milk.
- Provide 16 oz. of Extra-sharp cheddar cheese*.
- Provide to taste of Salt & pepper.
- Provide of 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..
For me, soup is the ultimate comfort food that should have minimal ingredients and come Cauliflower Soup: the base. The best soups, in my opinion, are not fussy. Soups shouldn't have a long list of ingredients because I feel the flavor is. Accompanied by irresistible cheesy, crunchy croûtons. From Cheesy Casseroles to Comforting Soups.
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