Asiago Roasted Garlic Cauliflower Soup

Introduction

This Asiago Roasted Garlic Cauliflower Soup has quickly become one of my go-to recipes, especially when I’m craving a comforting, creamy soup that’s both nutritious and indulgent. The combination of roasted cauliflower and garlic creates a naturally sweet, caramelized base, and the Asiago cheese gives it that irresistible, savory depth. What really elevates this soup, though, is the crunchy quinoa and seed topping—adding texture and a burst of flavor with every bite. I recently made it for a family dinner, and everyone was asking for seconds! It’s a hit not only because of its rich flavor, but also because it’s vegetarian, and you can easily make it vegan if needed. Whether served as a hearty lunch or as a side dish with dinner, this soup is perfect for cozy nights or impressing guests at your next gathering.

Ingredients

For the Soup:

• 1 head cauliflower, cut into florets
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2-4 heads garlic
• 2 teaspoons olive oil (for roasting garlic)
• 1 tablespoon olive oil (for sautéing)
• 1 onion, diced
• 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
• 4 cups vegetable broth or chicken broth
• 1 tablespoon white miso paste (optional)
• ½ cup Asiago cheese, grated
• 1 tablespoon lemon juice

For the Crunchy Topping:

• 1 tablespoon quinoa (raw)
• 2 tablespoons panko breadcrumbs
• ½ tablespoon white sesame seeds
• ½ tablespoon black sesame seeds
• ½ tablespoon chia seeds
• ¼ cup Asiago cheese, grated
• Salt and pepper, to taste
• 2 teaspoons lemon zest
• 2 tablespoons fresh parsley, chopped

Instructions

1. Roast the Cauliflower and Garlic

• Preheat your oven to 425°F (220°C).
• Toss the cauliflower florets in 1 tablespoon of olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet.
• Cut the top 1/4 off the garlic heads, drizzle with 2 teaspoons of olive oil, wrap them in foil, and place on the baking sheet with the cauliflower.
• Roast for 20-30 minutes, until the cauliflower is tender and lightly golden, stirring halfway through. Once done, let the garlic cool slightly, then squeeze the roasted garlic cloves from their skins.

2. Prepare the Soup

• In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and cook until softened, about 3-5 minutes.
• Stir in the chopped thyme and cook for another minute until fragrant.
• Add the vegetable or chicken broth, roasted cauliflower, and roasted garlic. Bring to a boil, then reduce heat and simmer for 10 minutes.
• Using a stick blender or a regular blender, puree the soup until smooth and creamy.
• Stir in the miso paste (if using), grated Asiago cheese, and lemon juice. Heat until the cheese is fully melted and the soup becomes creamy.

3. Make the Crunchy Topping

• In a small pan, heat the raw quinoa over medium heat, stirring continuously until it starts popping like popcorn. When the popping slows down, add the panko breadcrumbs, sesame seeds, and chia seeds to the pan. Toast for 1-2 minutes, stirring constantly.
• Remove from heat and mix in the grated Asiago, lemon zest, and parsley. Season with salt and pepper to taste.

4. Serve

• Ladle the soup into bowls and top with the crunchy quinoa, seed, and breadcrumb mixture for added texture and flavor.
• Optionally, garnish with additional parsley and lemon zest for brightness.

Optional Add-ins:

• Bacon: Cook bacon until crispy. Use the bacon grease to cook the onions instead of olive oil, and crumble the bacon on top of the soup as a garnish.
• Creaminess: Add 1 cup of heavy cream, milk, or almond milk to the soup for a richer, creamier consistency.
• Tahini: Stir in ¼ cup of tahini for extra creaminess and a nutty flavor.

Nutrition Facts

Servings: 4
Calories per serving: 250-300 kcal (approx.)

The exact nutritional content can vary depending on the ingredients you use, but here’s an estimate for each serving:

• Calories: 275 kcal
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Carbohydrates: 22g
• Fiber: 5g
• Sugars: 6g
• Protein: 8g
• Cholesterol: 20mg
• Sodium: 550mg
• Potassium: 650mg
• Vitamin A: 10% DV
• Vitamin C: 80% DV
• Calcium: 20% DV
• Iron: 10% DV

Preparation Time

• Total Time: 45 minutes
• Prep Time: 10 minutes
• Cook Time: 35 minutes

How to Serve

This Asiago Roasted Garlic Cauliflower Soup is a versatile dish that pairs well with many sides and can be served in a variety of ways:

• As a main course: Serve the soup with a light side salad or some warm, crusty bread for a filling meal.
• As a starter: This soup makes a great first course for dinner parties or holiday meals. It pairs beautifully with roasted meats like chicken or lamb.
• For lunch: A perfect lunch option that is filling and nourishing but not too heavy. Serve with a side of your favorite sandwich or wrap.
• Garnish: Top with extra lemon zest or fresh herbs like thyme or parsley to brighten the flavors. A drizzle of olive oil also works well.

Additional Tips

1. Adjusting for Vegan/Dairy-Free: To make the soup vegan, simply omit the Asiago cheese and use vegetable broth instead of chicken broth. You can add nutritional yeast for a cheesy flavor.
2. Adding More Vegetables: Feel free to add extra vegetables like carrots, celery, or potatoes to the soup for added flavor and texture.
3. Blending Tips: If you prefer a chunky soup, only puree part of the soup and leave the rest as is for a heartier texture.
4. Make it Creamier: For a richer soup, stir in 1 cup of coconut milk or heavy cream to make it even creamier.
5. Spice It Up: Add a pinch of cayenne pepper, smoked paprika, or red pepper flakes to the soup for an extra kick of heat.

Recipe Variations

1. Cauliflower and Leek Soup: Replace the onion with leeks for a milder, more delicate flavor.
2. Spicy Roasted Garlic Soup: Add a couple of dried chilies to the roasted garlic for some heat.
3. Mushroom Cauliflower Soup: Sauté mushrooms with the onions for added umami and depth of flavor.
4. Cheddar Variation: If you don’t have Asiago cheese, you can use sharp cheddar or Parmesan for a different flavor profile.
5. Creamy Coconut Cauliflower Soup: Use coconut milk as the base for a rich, creamy texture that enhances the sweetness of the cauliflower.

Serving Suggestions

• With a Salad: This soup pairs wonderfully with a fresh salad made of mixed greens, roasted beets, and goat cheese for a light yet satisfying meal.
• With Grilled Cheese: A classic pairing—serve with a crispy grilled cheese sandwich on the side for ultimate comfort.
• Crusty Bread: Serve with slices of crusty sourdough or baguette for dipping.
• Roasted Meats: Complement the soup with a protein, such as roasted chicken, lamb chops, or a grilled steak, for a complete dinner.

Freezing and Storage

• Freezing: This soup freezes well for up to 3 months. Let the soup cool completely, then store it in an airtight container or freezer bag. When ready to reheat, thaw overnight in the fridge and warm it on the stove. The crunchy topping should be made fresh to maintain its texture.
• Storage: Leftover soup can be stored in the refrigerator for up to 4 days. To reheat, simply warm it over low heat on the stovetop, adding a bit of broth or water if it thickens too much.

FAQ Section

1. Can I use frozen cauliflower instead of fresh?
   Yes, you can use frozen cauliflower. Just roast it straight from the freezer, and cook a little longer if needed.
2. Can I make this soup in advance?
   Absolutely! The soup keeps well in the fridge for a few days and even improves in flavor as it sits.
3. Can I omit the miso paste?
   Yes, miso paste is optional. It adds depth and umami, but the soup will still be delicious without it.
4. Is this soup vegan?
   The soup is vegetarian, but not vegan due to the cheese. You can make it vegan by omitting the cheese or using a plant-based substitute.
5. What’s the best way to blend the soup?
   A stick blender is ideal for easy blending directly in the pot, but you can also transfer the soup to a regular blender in batches.
6. How can I make this soup spicier?
   Add red pepper flakes, cayenne pepper, or even some finely chopped fresh chili to the soup for heat.
7. What can I use instead of quinoa for the topping?
   If you don’t have quinoa, you can use toasted almonds or sunflower seeds as an alternative for crunch.
8. Can I add cream to the soup?
   Yes, adding a cup of cream or coconut milk will make the soup even richer and creamier.
9. Can I use a different cheese?
   Yes, Parmesan or Gruyere would work well as substitutes for Asiago.
10. How do I make this soup thinner?
    If you find the soup too thick, you can add more broth or water to achieve the desired consistency.

Conclusion

This Asiago Roasted Garlic Cauliflower Soup is the perfect balance of rich, savory, and creamy flavors with a delightful contrast of crunchy topping. Whether you enjoy it as a main course or a side dish, it’s sure to please every palate. With its versatility and depth of flavor, it’s bound to become a favorite in your recipe rotation. So, grab your cauliflower, roast that garlic, and get ready to enjoy a cozy bowl of this comforting soup—your taste buds will thank you!

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