Broccoli and Roasted Cauliflower Cheese Soup
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|5 Tbsp||olive oil, for sauteing|
|1||head, cauliflower, diced|
|10 c||broccoli, chopped|
|1 c||parsnips, diced|
|2 c||celery, diced|
|2 c||leeks, diced|
|2 clove||garlic, large, chopped|
|64 oz||chicken broth, low sodium|
|2 lb||velveeta sharp cheddar or original|
|8 oz||philadelphia cream cheese|
|salt and pepper, to taste|
|1||bottle sweet chili sauce (i like frank's red hot)|
Heat oven to 350 degrees.
Toss cauliflower with oil, salt and pepper. Place on cookie sheet. Bake until brown. Cauliflower can also be tossed with softened cream cheese to make creamy.
In large skillet, heat oil on medium. Add parsnips, celery, leeks, garlic and butter. Saute until soft.
Add broccoli and approx 2 cups broth to skillet. Cover and cook until soft.
In a large sauce pan, add 2 cups broth, Velveeta and Philadelphia Cream Cheese. Heat on low, stirring.
Add contents of skillet to blender and puree, adding additional broth for easy pureeing.
Add broccoli to cheese sauce; whisk to prevent burning.
Add remaining broth to soup little at a time, to desired thickness. Season to taste.
Serve in individual bowls. Top with roasted cauliflower and drizzle with sweet chili sauce.