How to Cook Yummy Roasted Cheesy Cauliflower Soup

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Before you jump to Roasted Cheesy Cauliflower Soup recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

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Although it may not taste as good, baking food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. When it comes to boiling water and steaming vegetables, you can save a great deal of electricity and do the job faster with countertop appliances rather than a stove. You could well be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. You get the greatest energy savings by totally loading the dishwasher ahead of commencing a wash cycle. Conserve even more money by air drying and also cool drying your dishes as an alternative to heat drying them.

The kitchen by itself offers you many small means by which energy and money can be saved. It is pretty straightforward to live green, after all. Mostly, all it takes is a little bit of common sense.

We hope you got benefit 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 that.

The ingredients needed to make Roasted Cheesy Cauliflower Soup:

1. Take of Olive oil.
2. You need of lg. Onion.
3. Use of Garlic.
4. You need of Cauliflower.
5. Provide of Butter.
6. Get of Shredded carrots.
7. Get of rib of celery.
8. Provide of Vegetable stock.
9. Use of Heavy cream.
10. Use of Milk.
11. Get of Extra-sharp cheddar cheese*.
12. Take of Salt & pepper.
13. You need of DON'T use pre-shredded cheese; won't melt properly.

Steps 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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