Description

This creamy Asiago Roasted Garlic Cauliflower Soup combines roasted cauliflower and garlic for a rich, flavorful base, enhanced with Asiago cheese and a touch of lemon. The soup is blended to a velvety smoothness, featuring fresh herbs and a subtle hint of miso paste for depth. Perfect as a comforting appetizer or light meal.

Ingredients

Scale

Vegetables and Aromatics

1 head cauliflower, cut into florets
2-4 heads garlic
1 onion, diced
2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
2 teaspoons lemon zest
2 tablespoons fresh parsley, chopped

Oils and Seasonings

1 tablespoon olive oil (for cauliflower)
2 teaspoons olive oil (for roasting garlic)
1 tablespoon olive oil (for sautéing)
Salt and pepper, to taste

Liquids and Broth

4 cups vegetable broth or chicken broth
1 tablespoon lemon juice

Dairy and Cheese

½ cup Asiago cheese, grated (for soup)
¼ cup Asiago cheese, grated (for garnish and finishing)

Optional and Garnishes

1 tablespoon white miso paste (optional)
1 tablespoon quinoa (raw)
2 tablespoons panko breadcrumbs
½ tablespoon white sesame seeds
½ tablespoon black sesame seeds
½ tablespoon chia seeds

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Instructions

Preheat and Prepare for Roasting: Preheat your oven to 425°F (220°C). Prepare a baking sheet for roasting the cauliflower and garlic.
Roast Cauliflower: Toss the cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on the baking sheet.
Prepare Garlic Heads: Cut the top quarter off the garlic heads, drizzle with 2 teaspoons olive oil, then wrap each head in foil. Place these on the baking sheet alongside the cauliflower.
Roast Until Tender: Roast the cauliflower and garlic in the preheated oven for 20-30 minutes, stirring the cauliflower halfway through. The cauliflower should be tender and lightly golden. Allow the garlic to cool slightly, then squeeze the roasted garlic cloves out of their skins.
Sauté Onions and Thyme: In a large pot or saucepan, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté until translucent and soft, about 4-5 minutes. Stir in the chopped thyme and cook for an additional minute until fragrant.
Add Broth and Roasted Vegetables: Pour in the vegetable or chicken broth, then add the roasted cauliflower and squeezed roasted garlic cloves. Bring the mixture to a vigorous boil, then reduce the heat and let it simmer gently for 10 minutes to blend the flavors.
Blend the Soup: Use an immersion stick blender directly in the pot or transfer the mixture in batches to a blender. Puree until the soup is smooth and creamy.
Add Flavor Enhancers: Stir in the optional white miso paste (if using), grated Asiago cheese, and lemon juice. Return the pot to low heat and warm until the cheese fully melts and integrates into the soup, creating a creamy texture.
Finish with Zest and Herbs: Remove the soup from heat. Mix in the additional grated Asiago cheese, lemon zest, and chopped fresh parsley. Adjust the seasoning with salt and pepper to taste.
Serve and Garnish: Ladle the soup into bowls and optionally garnish with extra fresh parsley and lemon zest for a bright, fresh finish. Serve warm.

Notes

You can substitute chicken broth for vegetable broth for a non-vegetarian version.
Roasting garlic mellows its flavor and adds sweetness; make sure it cools before handling.
The white miso paste adds a subtle umami depth but can be omitted if unavailable.
If you don’t have Asiago cheese, Parmesan can be used as a substitute.
The quinoa, panko, and seed mixture can be toasted and sprinkled as a crunchy topping if desired.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.