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–+ servings
Asiago Roasted Garlic Cauliflower Soup

Asiago Roasted Garlic Cauliflower Soup for Cozy Nights

A creamy, gluten-free, low-carb soup infused with roasted garlic and asiago cheese, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 head Cauliflower Main ingredient
  • 2 tablespoons Oil For roasting
  • to taste Salt For flavor enhancement
  • to taste Pepper For flavor enhancement
  • 6 heads Garlic Roasted for sweetness
  • 1 medium Onion Adds savory base
  • 1 teaspoon Thyme Fresh or dried
  • 4 cups Broth Vegetable or chicken
  • 2 tablespoons White Miso Paste Optional for umami
  • 1 cup Asiago Cheese For creaminess
  • 2 tablespoons Lemon Juice To brighten flavors
For the Crunchy Topping
  • 1/2 cup Quinoa (raw) Cooked for texture
  • 1 cup Panko Breadcrumbs For crunch
  • 2 tablespoons Sesame Seeds For nuttiness
  • 2 tablespoons Chia Seeds Optional nutritional boost
  • 1 tablespoon Lemon Zest For freshness
  • 1/4 cup Parsley Fresh or dried

Equipment

  • Oven
  • Baking Sheet
  • Saucepan
  • Immersion blender

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper.
  2. Toss cauliflower florets with oil, salt, and pepper. Spread on baking sheet.
  3. Slice tops off heads of garlic, drizzle with oil, wrap in foil, and place on baking sheet.
  4. Roast for 20-30 minutes until cauliflower is golden-brown and garlic is soft.
  5. In a saucepan, heat oil over medium heat, sauté diced onion until translucent.
  6. Add thyme, then incorporate roasted garlic cloves and cauliflower into the saucepan.
  7. Pour in broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  8. Blend the mixture until smooth and creamy. Return to heat.
  9. Stir in white miso paste and asiago cheese, add lemon juice before serving.
  10. In a separate pan, heat quinoa, mix with panko, sesame seeds and toast for 3-5 minutes.
  11. Finish with lemon zest and parsley, then ladle the soup into bowls and serve with topping.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 15gProtein: 7gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat gently.

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