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Asiago Roasted Garlic Cauliflower Soup

Creamy Asiago Roasted Garlic Cauliflower Soup You'll Love

This comforting Asiago Roasted Garlic Cauliflower Soup blends creamy cauliflower with rich asiago cheese for a healthy, versatile meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 head Cauliflower Can substitute with broccoli
  • 2 tablespoons Oil Can use bacon grease for flavor
  • to taste Salt
  • to taste Pepper
  • 1-4 heads Garlic Roastal until soft
  • 1 medium Onion substitute with shallots for milder flavor
  • 1 teaspoon Fresh Thyme Use dried if fresh not available
  • 4 cups Vegetable or Chicken Broth Homemade preferred for depth
  • 1 tablespoon White Miso Paste Optional for umami flavor
  • 1 cup Asiago Cheese Can substitute with Parmesan
  • 2 tablespoons Lemon Juice For flavor balance
For the Crunchy Topping
  • 1/2 cup Quinoa Use raw for popping
  • 1/2 cup Panko Breadcrumbs Substitute with crushed crackers if necessary
  • 1 tablespoon Sesame Seeds Black or white
  • 1 tablespoon Chia Seeds Optional but recommended
  • 1 tablespoon Lemon Zest Essential for brightness
  • 1/4 cup Parsley Can replace with cilantro or omit

Equipment

  • Oven
  • Baking Sheet
  • large bowl
  • Large saucepan
  • Immersion blender

Method
 

Step-by-Step Instructions for Asiago Roasted Garlic Cauliflower Soup
  1. Preheat the oven to 425°F (220°C).
  2. Toss cauliflower florets with oil, salt, and pepper. Spread on baking sheet.
  3. Prepare garlic by slicing off tops and drizzling with oil. Wrap in foil.
  4. Roast cauliflower and garlic for 20-30 minutes until tender.
  5. Sauté onion in oil until softened, about 5-7 minutes.
  6. Add thyme to the onion and stir for about a minute.
  7. Squeeze roasted garlic into the pot and add cauliflower and broth. Boil then simmer for 10 minutes.
  8. Blend mixture until smooth with an immersion blender.
  9. Stir in miso paste and asiago cheese until melted. Add lemon juice.
  10. Prepare topping by heating quinoa until it pops. Mix in breadcrumbs, sesame seeds, and asiago.
  11. Serve soup topped with the crunchy mixture and garnish with parsley and lemon zest.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 60mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. This soup also freezes well for up to 3 months.

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