Recipe: Cheesy Cauliflower Soup
- 1 large head cauliflower
- 1 medium cooking onion
- 1 stalk celery
- 1 tbsp olive oil
- 2 cups milk
- 1/2 cup chicken broth
- 2 cups grated old cheddar cheese
- 1 tsp coarse salt
- 1 tsp black pepper
- 1 green onion
Preheat the oven to 400 degrees.
Cut the cauliflower into florets, slice the onion and chop the celery.
Pour the olive oil on the vegetables and roast them in the oven for half an hour.
Heat the milk and chicken broth in the microwave for 1 minute, and add to your blender.
Add the cheese (holding back a small amount for garnish), salt and pepper to the liquid in the blender.
Remove the vegetables from the oven and add the onion and all but one cup of cauliflower to the blender.
Using a Blendtec, blend for 75 seconds on the soup setting.
Chop the remaining cauliflower and add it and the celery to the soup. Stir.
Chop your green onion and use it and the remaining cheese as garnish.
The picture shown does not have the chopped cauliflower and celery pieces stirred in. Everything was blended together, but I definitely prefer to have the vegetable chunks in the soup and I suggest you take that extra step.