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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 Foods That Make Your Mood Better.

A lot of us have been conditioned to believe that comfort foods are bad and are to be avoided. At times, if the comfort food is a sugary food or some other junk food, this is true. Soemtimes, comfort foods can be perfectly nourishing and good for us to eat. There are a number of foods that, when you eat them, can boost your mood. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a couple of these.

Green tea is actually good for your mood. You knew it had to be mentioned in this article, right? Green tea is high in a particular amino acid called L-theanine. Research has proved that this amino acid promotes the production of brain waves. This helps sharpen your mental energy while at the same time calming your body. You probably already knew it is not difficult to be healthy when you drink green tea. Now you know green tea can help you be happier also!

So you see, you don’t need junk food or foods that are bad for you just so to feel better! Go with these tips instead!

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

The ingredients needed to prepare Roasted Cheesy Cauliflower Soup:
  1. Use 3-4 T. Olive oil
  2. Prepare 1 lg. Onion
  3. Get 1 head Garlic
  4. You need 2 heads Cauliflower
  5. Prepare 2 T. Butter
  6. Prepare 1 c. Shredded carrots
  7. You need 1 rib of celery
  8. Take 32 oz. Vegetable stock
  9. Take 2 c. Heavy cream
  10. You need 1 c. Milk
  11. Get 16 oz. Extra-sharp cheddar cheese*
  12. Provide to taste Salt & pepper
  13. Get 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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