Description
This Asiago Roasted Garlic Cauliflower Soup is a creamy, comforting dish featuring tender roasted cauliflower and garlic, enriched with Asiago cheese and enhanced by a flavorful broth. Topped with a crunchy, zesty quinoa and seed mixture, it offers a delightful combination of textures and flavors perfect for a cozy meal.
Ingredients
For the Soup:
- 1 head cauliflower, cut into florets
- 1 tablespoon oil (for tossing cauliflower)
- Salt and pepper to taste
- 2-4 heads garlic
- 2 teaspoons oil (for garlic roasting)
- 1 tablespoon oil (for sautéing onion)
- 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 cheese, 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 cheese, grated
- Salt and pepper to taste
- 2 teaspoons lemon zest
- 2 tablespoons parsley, chopped
Instructions
- Roast Cauliflower and Garlic: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon oil, salt, and pepper, and spread them in a single layer on a baking sheet. Slice off the top quarter of the garlic heads, drizzle 2 teaspoons oil over them, then wrap them in foil. Place the garlic on the baking sheet alongside the cauliflower. Roast until the cauliflower is tender, golden brown, with some charring, about 20-30 minutes, stirring the cauliflower halfway through roasting.
- Sauté Onion and Thyme: While the cauliflower roasts, heat 1 tablespoon 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. Add the chopped thyme and cook for another minute until fragrant.
- Simmer Soup Base: Add the vegetable or chicken broth to the saucepan along with the roasted cauliflower and garlic (squeeze the soft roasted garlic out of its skins before adding). Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to meld flavors.
- Blend the Soup: Puree the soup using a stick blender directly in the pot, or carefully transfer to a blender or food processor until smooth and creamy.
- Finish Soup: Stir in the white miso paste (if using) and grated Asiago cheese. Heat gently until the cheese fully melts into the soup, about one minute. Remove from heat and stir in the lemon juice for brightness.
- Prepare Crunchy Topping: In a dry skillet over medium heat, toast the raw quinoa until slightly golden and fragrant. Add the panko breadcrumbs, white and black sesame seeds, and chia seeds, and toast together until the breadcrumbs are golden and seeds are aromatic. Remove from heat, mix in grated Asiago, lemon zest, chopped parsley, and season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and generously sprinkle the crunchy topping over each serving for a delightful texture contrast and burst of flavor.
Notes
- The white miso paste is optional but adds a nice umami depth to the soup.
- You can substitute Asiago cheese with Parmesan for a similar flavor profile.
- For a vegan version, omit the Asiago and miso or use vegan substitutes.
- If you prefer a smoother texture, strain the soup after blending.
- Adjust garlic quantity based on your preference for garlic intensity.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
