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Asiago Roasted Garlic Cauliflower Soup

Creamy Asiago Roasted Garlic Cauliflower Soup to Savor

This Creamy Asiago Roasted Garlic Cauliflower Soup is a gluten-free, low-carb comfort food that combines roasted garlic and asiago cheese for a delightful winter meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 large head Cauliflower fresh florets
  • 2 tablespoons Olive Oil can replace with avocado oil
  • to taste Salt
  • to taste Pepper
  • 1-2 heads Garlic roasted
  • 1 medium Onion yellow or white
  • 1 teaspoon Thyme fresh or dried, optional
  • 4 cups Vegetable or Chicken Broth low-sodium preferred
  • 2 tablespoons White Miso Paste optional
  • 1 cup Asiago Cheese shredded
  • 2 tablespoons Lemon Juice fresh
For the Crunchy Topping
  • ½ cup Quinoa raw
  • ½ cup Panko Breadcrumbs or regular breadcrumbs
  • 2 tablespoons White & Black Sesame Seeds optional
  • 2 tablespoons Chia Seeds optional
  • 1 teaspoon Lemon Zest
  • ¼ cup Parsley chopped, or cilantro

Equipment

  • Oven
  • Baking Sheet
  • Medium saucepan
  • Immersion Blender
  • Skillet

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper.
  2. In a large bowl, toss fresh cauliflower florets with olive oil, salt, and pepper. Spread on the prepared baking sheet.
  3. Slice off the tops of the garlic heads, drizzle with olive oil, wrap in foil, and place with cauliflower on the baking sheet.
  4. Roast for 20-30 minutes, stirring halfway through, until fork-tender and golden brown.
  5. In a saucepan, heat olive oil and sauté diced onion for 3-5 minutes until translucent.
  6. Stir in thyme and cook for about one minute. Add roasted cauliflower and squeezed garlic.
  7. Pour in the broth, bring to a simmer, and cook for about 10 minutes.
  8. Blend the soup until smooth using an immersion blender.
  9. Return to low heat, add miso paste and asiago cheese, stirring until melted. Finish with lemon juice and adjust seasoning.
  10. In a skillet, toast quinoa until popping and golden. Mix in breadcrumbs, sesame seeds, and additional cheese.
  11. Serve soup in bowls topped with crunchy mixture, lemon zest, and parsley.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 12gProtein: 9gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

For best flavor, use fresh ingredients. Optional toppings and variations can be explored.

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