Description
This Asiago Roasted Garlic Cauliflower Soup is a creamy, comforting dish combining tender roasted cauliflower and caramelized garlic with tangy Asiago cheese. Enhanced by fresh thyme, lemon juice, and a crunchy seed and breadcrumb topping, it offers a perfect balance of flavors and textures in under 45 minutes. Ideal for a cozy meal, this soup is both nourishing and elegantly simple.
Ingredients
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
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 400°F (200°C). Toss cauliflower florets in 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet in a single layer. Cut the top quarter off garlic heads, drizzle with 2 teaspoons olive oil, wrap in foil, and place alongside cauliflower on the baking sheet. Roast for 20-30 minutes until cauliflower is tender and golden, stirring halfway through. Cool garlic slightly, then squeeze roasted cloves from skins.
- Sauté Onion and Thyme: In a large pot, heat 1 tablespoon olive oil over medium heat. Add diced onion and sauté until translucent and tender, about 5 minutes. Stir in fresh thyme and cook another minute until fragrant.
- Add Broth and Roasted Ingredients: Pour in 4 cups vegetable or chicken broth. Add roasted cauliflower and roasted garlic cloves to the pot. Bring mixture to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
- Puree the Soup: Using an immersion stick blender or transferring carefully to a regular blender, puree soup until smooth and creamy.
- Finish the Soup: Stir in optional white miso paste, grated Asiago cheese, and lemon juice. Heat gently, stirring until cheese fully melts and soup is creamy. Adjust seasoning with salt and pepper as needed.
- Prepare the Crunchy Topping: In a small dry skillet over medium heat, toast raw quinoa until lightly puffed and fragrant, about 3-4 minutes. Remove from heat and combine with panko breadcrumbs, white and black sesame seeds, chia seeds, grated Asiago, lemon zest, and chopped parsley. Season with salt and pepper to taste.
- Serve: Ladle soup into bowls. Optionally, garnish with extra parsley and lemon zest for brightness. Sprinkle the crunchy seed mixture on top for added texture and flavor. Enjoy warm.
Notes
- Roasting the garlic mellows its flavor and adds sweetness to the soup.
- Using a stick blender inside the pot makes pureeing easier and less messy.
- White miso paste is optional but adds an umami depth to the soup.
- The crunchy topping provides a delightful contrast to the creamy soup.
- This soup can be made vegetarian or vegan by using vegetable broth and omitting the cheese or using vegan cheese alternatives.
- Store leftovers refrigerated for up to 3 days; reheat gently on stovetop.
