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Ingredient
Roasted Cheesy Cauliflower Soup
Introduce
Chef :
Maggie Conlon MartinRoasted Cheesy Cauliflower Soup
This is a favorite of mine. Made a big pot to vacuum seal single-serving bags to stock my freezer. 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.
Ingredient
Cooking time :
2 hr
3-4 T.
Olive oil
1 head
Garlic
2 heads
Cauliflower
2 T.
Butter
1 c.
Shredded carrots
32 oz.
Vegetable stock
2 c.
Heavy cream
1 c.
Milk
16 oz.
Extra-sharp cheddar cheese*
to taste
Salt & pepper
Cooking instructions
* Step 1
Preheat oven to 425°F.
* Step 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.
* Step 3
Bake for 30 minutes, stirring halfway through.
* Step 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.
* Step 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.
* Step 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.
* Step 7
Serve hot with crackers.
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