Description
Asiago roasted garlic cauliflower soup delivers creamy comfort with rich, bold Mediterranean flavors. Silky smooth textures blend perfectly, inviting diners to savor each spoonful of this delightful culinary experience.
Ingredients
Scale
Main Ingredients:
- 1 head cauliflower, cut into florets
- 2–4 heads garlic
- 1 onion, diced
- 4 cups (950 milliliters) vegetable broth or chicken broth
- 1 cup (240 milliliters) Asiago cheese, grated
Seasonings and Flavor Enhancers:
- 3 tablespoons (45 milliliters) oil
- 2 teaspoons (10 milliliters) thyme, chopped
- 1 tablespoon (15 milliliters) white miso paste
- 1 tablespoon (15 milliliters) lemon juice
- Salt and pepper to taste
Crunchy Topping:
- 1 tablespoon (15 milliliters) quinoa (raw)
- 2 tablespoons (30 milliliters) panko breadcrumbs
- ½ tablespoon (7.5 milliliters) white sesame seeds
- ½ tablespoon (7.5 milliliters) black sesame seeds
- ½ tablespoon (7.5 milliliters) chia seeds
- ¼ cup (60 milliliters) Asiago cheese, grated
- 2 teaspoons (10 milliliters) lemon zest
- 2 tablespoons (30 milliliters) parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Distribute cauliflower florets across a baking sheet, drizzling with oil and seasoning with salt and pepper. Trim the garlic heads, exposing the cloves, and drizzle with oil before wrapping in aluminum foil.
- Roast the cauliflower and garlic together for 25-30 minutes, rotating the florets midway to ensure even caramelization and tenderness.
- In a large saucepan, sauté diced onions until translucent and softened over medium heat.
- Incorporate fresh thyme into the onions, allowing the herbs to release their aromatic essence for approximately one minute.
- Pour vegetable broth into the pan, then add the roasted cauliflower and squeeze the garlic cloves directly from their papery skins.
- Bring the mixture to a gentle simmer, allowing the flavors to meld together for 10 minutes.
- Use an immersion blender to create a smooth, velvety texture, ensuring no chunks remain.
- Stir in white miso paste and grated asiago cheese, warming until the cheese completely dissolves.
- Enhance the soup’s brightness with a splash of fresh lemon juice.
- Create a crispy garnish by toasting quinoa in a dry skillet until it begins to pop, then mix in panko breadcrumbs, sesame seeds, chia seeds, and additional asiago.
- Finish the topping with lemon zest and freshly chopped parsley for added complexity.
- Ladle the soup into serving bowls and generously sprinkle the crunchy mixture on top before serving.
Notes
- Roasting concentrates flavors, creating a deep, nutty complexity that transforms ordinary cauliflower into a rich, creamy soup sensation.
- Crunchy quinoa and seed topping adds unexpected texture and excitement, turning this soup from simple to spectacular with every bite.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 15 mg