Cozy Up with Asiago Roasted Garlic Cauliflower Soup

As the days grow cooler, there’s nothing more comforting than a warm, flavorful bowl of soup. This Asiago Roasted Garlic Cauliflower Soup is rich, creamy, and bursting with savory flavors. The roasted cauliflower and garlic add a depth of flavor that’s perfectly complemented by the nutty Asiago cheese. Topped with a crunchy quinoa and seed mixture, this soup is a delightful combination of smooth and crunchy textures. Perfect for a cozy night in or an impressive starter for a dinner party, this soup is sure to become a favorite in your kitchen.

Ingredients

For the Soup:

• 1 head cauliflower, cut into florets 🥦
• 1 tablespoon oil 🛢️
• Salt and pepper to taste 🧂
• 2-4 heads garlic 🧄
• 2 teaspoons oil 🛢️
• 1 tablespoon oil 🛢️
• 1 onion, diced 🧅
• 2 teaspoons thyme, chopped (or 1 teaspoon dried thyme) 🌿
• 4 cups vegetable broth or chicken broth 🥣
• 1 tablespoon white miso paste (optional) 🍲
• 1/2 cup Asiago, grated 🧀
• 1 tablespoon lemon juice 🍋

For the Crunchy Topping:

• 1 tablespoon quinoa (raw) 🌾
• 2 tablespoons panko breadcrumbs 🍞
• 1/2 tablespoon white sesame seeds ⚪
• 1/2 tablespoon black sesame seeds ⚫
• 1/2 tablespoon chia seeds 🌱
• 1/4 cup Asiago, grated 🧀
• Salt and pepper to taste 🧂
• 2 teaspoons lemon zest 🍋
• 2 tablespoons parsley, chopped 🌿

Instructions

1️⃣ Prep and Roast the Cauliflower and Garlic: Begin by preheating your oven to 425°F (220°C). Toss the cauliflower florets in 1 tablespoon of oil, season with salt and pepper, and arrange them in a single layer on a baking sheet.

Next, prepare the garlic by cutting the top 1/4 off each head, drizzling with 2 teaspoons of oil, and wrapping them in foil. Place the garlic on the baking sheet alongside the cauliflower. Roast everything in the preheated oven until the cauliflower is tender and lightly golden brown to slightly charred, about 20-30 minutes, stirring the cauliflower halfway through. 🌟

2️⃣ Cook the Onion: While the cauliflower and garlic are roasting, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add the diced onion and cook until it becomes tender and translucent, about 3-5 minutes. 🧅🔥

3️⃣ Add Thyme and Broth: Add the chopped thyme to the saucepan and cook until fragrant, about 1 minute. 🌿 Pour in the vegetable or chicken broth, and then add the roasted cauliflower. Squeeze the roasted garlic from the skins into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. 🍲

4️⃣ Puree the Soup: Using an immersion blender, or working in batches with a regular blender or food processor, puree the soup until it’s smooth and creamy. 🥣

5️⃣ Add Cheese and Lemon Juice: Stir in the white miso paste (if using) and the grated Asiago cheese. Continue to heat until the cheese melts into the soup, about 1 minute. Finish by adding the lemon juice, giving the soup a bright, fresh flavor. 🧀🍋

6️⃣ Prepare the Crunchy Topping: To make the crunchy topping, heat the raw quinoa in a pan over medium heat until it starts popping and the popping slows down, stirring continuously to prevent burning.

Add the panko breadcrumbs, white and black sesame seeds, chia seeds, and grated Asiago to the pan. Toast the mixture for a minute or two, stirring to ensure even toasting. Finally, mix in the lemon zest and chopped parsley. 🌾🍞⚪⚫🌱🧀🍋🌿

7️⃣ Serve: Ladle the hot soup into bowls and sprinkle the crunchy topping generously over each serving. Enjoy the rich, creamy texture of the soup paired with the delightful crunch of the topping. This is comfort food at its finest! 🍲🌿

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 servings

This Asiago Roasted Garlic Cauliflower Soup is not just a meal, but an experience of flavors and textures. Whether you’re enjoying it on a cold evening or serving it to guests, it’s sure to warm both body and soul. Happy cooking!

Asiago Roasted Garlic Cauliflower Soup

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• Author: Dulcia
• Total Time: 45 min
• Yield: 4-6 servings 1x

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Ingredients

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For the soup:
1 head cauliflower, cut into florets 🥦
1 tablespoon oil 🛢️
Salt and pepper to taste 🧂
2–4 heads garlic 🧄
2 teaspoons oil 🛢️
1 tablespoon oil 🛢️
1 onion, diced 🧅
2 teaspoons thyme, chopped (or 1 teaspoon dried thyme) 🌿
4 cups vegetable broth or chicken broth 🥣
1 tablespoon white miso paste (optional) 🍲
1/2 cup asiago, grated 🧀
1 tablespoon lemon juice 🍋
For the crunchy topping:
1 tablespoon quinoa (raw) 🌾
2 tablespoons panko breadcrumbs 🍞
1/2 tablespoon white sesame seeds ⚪
1/2 tablespoon black sesame seeds ⚫
1/2 tablespoon chia seeds 🌱
1/4 cup asiago, grated 🧀
Salt and pepper to taste 🧂
2 teaspoons lemon zest 🍋
2 tablespoons parsley, chopped 🌿

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Instructions

1️⃣ Prep and roast the cauliflower and garlic:
Toss the cauliflower florets in 1 tablespoon of oil, salt, and pepper. Arrange them in a single layer on a baking sheet. Cut the top 1/4 off the heads of garlic, drizzle with 2 teaspoons of oil, wrap in foil, and place on the baking sheet with the cauliflower. Roast in a preheated 425°F (220°C) oven until the cauliflower is tender and lightly golden brown to slightly charred, about 20-30 minutes, mixing the cauliflower halfway through. 🌟

2️⃣ Cook the onion:
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add the diced onion and cook until tender, about 3-5 minutes. 🧅🔥

3️⃣ Add thyme and broth:
Add the chopped thyme and cook until fragrant, about a minute. 🌿 Add the vegetable or chicken broth, roasted cauliflower, and garlic squeezed from the skins. Bring to a boil, reduce the heat, and simmer for 10 minutes. 🍲

4️⃣ Puree the soup:
Puree the mixture with a stick blender, in a blender, or in a food processor until smooth. 🥣

5️⃣ Add cheese and lemon juice:
Mix in the white miso paste (if using) and grated asiago cheese. Heat until the cheese melts into the soup, about a minute. Finally, add the lemon juice. 🧀🍋

6️⃣ Prepare the crunchy topping:
Heat the raw quinoa in a pan over medium heat until it starts popping and then slows down until there is more than a second between pops, mixing continuously to prevent burning. Add the panko breadcrumbs, white and black sesame seeds, chia seeds, and grated asiago. Toast for a minute or two, mixing well. Mix in the lemon zest and chopped parsley. 🌾🍞⚪⚫🌱🧀🍋🌿

7️⃣ Serve:
Serve the soup hot, garnished with the crunchy topping. Enjoy! 🍲🌿

• Prep Time: 15 min
• Cook Time: 30 min