Description
This creamy, velvety Asiago Roasted Garlic Cauliflower Soup is the perfect comfort food. Roasted cauliflower and garlic form the rich, savory base, while grated Asiago cheese adds a delightful depth of flavor. Finished off with a crispy, crunchy quinoa and seed topping, this soup is hearty enough for lunch or dinner, yet light and nutritious.
Ingredients
Scale
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
- Roast the Cauliflower and Garlic:
- Preheat the 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 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.
- 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.
- 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.
- 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.
Notes
- Vegan Option: Omit the Asiago cheese and use a vegan cheese substitute, or skip the cheese entirely for a dairy-free version.
- Miso Paste: The miso paste adds umami and depth to the soup, but it’s optional. If you don’t have it on hand, you can skip it or replace it with a splash of soy sauce for similar flavor.
- Roasting Garlic: Roasting the garlic mellows its flavor, making it sweeter and more nuanced. You can also roast the cauliflower and garlic in advance and store in the fridge for a quicker meal prep.
- Thickening the Soup: For a thicker soup, you can add a small potato when simmering the cauliflower and garlic, or puree some of the soup to your desired consistency.
- Storage: Leftovers store well in the fridge for up to 4 days. Reheat gently on the stove or microwave.
- Prep Time: 10 mins
- Cook Time: 35 minutes
- Category: soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg