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Before you jump to Roasted Cheesy Cauliflower Soup recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.
Most of us believe that comfort foods are terrible for us and that we must keep away from them. Sometimes, if your comfort food is essentially candy or other junk foods, this can be true. At times, comfort foods can be utterly healthy and good for us to consume. There are some foods that actually can improve your moods when you consume them. If you seem to be a little bit down and you’re needing an emotional pick me up, try some of these.
Your mood could truly be helped by green tea. You knew it had to be mentioned in this article, right? Green tea is rich in an amino acid referred to as L-theanine. Studies prove that this particular amino acid can actually stimulate brain waves. This will improve your brain’s focus while also relaxing the rest of your body. You probably already knew how easy it is to be healthy when you drink green tea. Now you are well aware that green tea helps you to raise your moods too!
Now you can see that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try some of these hints instead.
We hope you got insight 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 cook it.
The ingredients needed to prepare Roasted Cheesy Cauliflower Soup:
- Prepare Olive oil
- Prepare lg. Onion
- Prepare Garlic
- You need Cauliflower
- Get Butter
- Prepare Shredded carrots
- Use rib of celery
- Get Vegetable stock
- Take Heavy cream
- Prepare Milk
- Take Extra-sharp cheddar cheese*
- Prepare Salt & pepper
- Get 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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