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Asiago Roasted Garlic Cauliflower Soup

Creamy Asiago Roasted Garlic Cauliflower Soup You’ll Crave

This Asiago Roasted Garlic Cauliflower Soup is a creamy, low-carb comfort food experience that you'll want to savor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 head Cauliflower fresh florets are the best choice for flavor
  • 2 tablespoons Oil for roasting vegetables
  • 1 teaspoon Salt adjust according to preference
  • 1 teaspoon Pepper adjust according to preference
  • 1 head Garlic use multiple heads for stronger flavor
  • 1 medium Onion can substitute with shallots
  • 1 teaspoon Thyme fresh is preferable
  • 4 cups Broth (Vegetable or Chicken) opt for low-sodium
  • 1 tablespoon White Miso Paste optional for umami
  • 1 cup Asiago Cheese adds creaminess and unique taste
  • 2 tablespoons Lemon Juice fresh juice is always preferable
For the Crunchy Topping
  • 1/2 cup Quinoa (raw) provides a delightful crunch when toasted
  • 1/4 cup Panko Breadcrumbs adds crunch
  • 1 tablespoon Sesame Seeds can be omitted if allergic
  • 1 tablespoon Chia Seeds optional for additional crunch
  • 1 tablespoon Lemon Zest always use fresh
  • 2 tablespoons Parsley for color and flavor

Equipment

  • Oven
  • Saucepan
  • immersion blender
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat oven to 425°F (220°C). Toss cauliflower florets with oil, salt, and pepper. Wrap garlic in foil with oil. Roast cauliflower and garlic for 20-30 minutes until golden brown.
  2. In a large saucepan, heat oil over medium heat. Add diced onion and sauté for 3-5 minutes until softened. Add thyme and sauté for another minute.
  3. Squeeze roasted garlic cloves into the saucepan. Add roasted cauliflower and broth. Bring to a boil, then simmer for 10 minutes.
  4. Blend the soup until smooth using an immersion blender or standard blender.
  5. Stir in miso paste and asiago cheese, mix until melted. Add lemon juice, adjust seasoning to taste.
  6. In a separate pan, toast quinoa over medium heat. Mix in panko and sesame seeds until golden. Add lemon zest and parsley.
  7. Ladle soup into bowls and top with crunchy quinoa mixture. Serve warm.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 9gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 80mgCalcium: 250mgIron: 1mg

Notes

This soup can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Adjust seasoning as needed when reheating.

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