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Asiago Roasted Garlic Cauliflower Sou

Creamy Asiago Roasted Garlic Cauliflower Soup to Savor

This Creamy Asiago Roasted Garlic Cauliflower Soup combines delightful flavors and heartwarming comfort, making it an irresistible choice for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 head Cauliflower Firm, fresh heads for optimal results
  • 2 tablespoons Olive Oil For roasting
  • 1 whole Garlic A whole head for sweet flavor
  • 1 medium Onion Diced for base flavor
  • 1 teaspoon Thyme Fresh thyme for earthy notes
  • 4 cups Vegetable or Chicken Broth Vegetable broth to keep it vegetarian
  • 2 tablespoons White Miso Paste Can substitute with soy sauce
  • 1 cup Asiago Cheese Provides creamy feel
  • 2 tablespoons Lemon Juice Brightens flavor
For the Topping
  • 1/2 cup Quinoa For crunchy texture
  • 1/4 cup Panko Breadcrumbs Choose gluten-free versions
  • Sesame Seeds and Chia Seeds Optional for nutrition
  • 2 tablespoons Parsley Freshly chopped for garnish

Equipment

  • Baking Sheet
  • Large saucepan
  • Blender
  • Nonstick skillet
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a large baking sheet with olive oil. Spread cauliflower florets on the sheet.
  2. Slice the top off a whole head of garlic, drizzle with olive oil, wrap in aluminum foil, and place on the baking sheet.
  3. Roast the cauliflower and garlic for 20-30 minutes until golden brown and tender.
  4. Heat a tablespoon of olive oil in a large saucepan, add diced onion and thyme, cooking until soft and translucent.
  5. Squeeze roasted garlic into the saucepan and add the roasted cauliflower along with broth. Bring to a boil, then simmer for 10 minutes.
  6. Blend the mixture until smooth and creamy, adding the miso paste and asiago cheese until melted.
  7. Toast quinoa in a skillet for 3-4 minutes, then stir in panko breadcrumbs and seeds for another 2-3 minutes.
  8. Stir lemon juice into the soup, serve in bowls topped with toasted quinoa mixture, and garnish with parsley.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 15gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 500mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days. This soup can be frozen for up to 3 months.

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