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Roasted Cheesy Cauliflower Soup
Roasted Cheesy Cauliflower Soup

Before you jump to Roasted Cheesy Cauliflower Soup recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

Mostly, people have been conditioned to believe that “comfort” foods are terrible for the body and have to be avoided. But if your comfort food is candy or junk food this can be true. Other times, though, comfort foods can be completely nourishing and it’s good for you to eat them. There are several foods that basically can boost your moods when you eat them. When you are feeling a little down and need an emotional pick-me-up, try some of these.

Green tea is fantastic for moods. You were simply anticipating to read that in this article, weren’t you? Green tea has been found to be rich in an amino acid known as L-theanine. Studies show that this particular amino acid can basically stimulate brain waves. This helps sharpen your mental energy while simultaneously making the rest of your body more relaxed. You already knew that green tea helps you feel healthier. Now you are aware that it helps you to raise your moods also!

So you see, you don’t need to consume all that junk food when you are wanting to feel better! Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to roasted cheesy cauliflower soup recipe. To make roasted cheesy cauliflower soup you need 13 ingredients and 7 steps. Here is how you do that.

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

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