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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 delightful gluten-free, low-carb dish that combines roasted garlic with creamy textures.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 head Cauliflower A creamy base that blends beautifully.
  • 2 tablespoons Oil Any neutral oil like vegetable or canola.
  • to taste Salt Essential seasoning to enhance flavor.
  • to taste Pepper Essential seasoning to enhance flavor.
  • 2-4 heads Garlic Roasted for deep, rich flavor.
  • 1 medium Onion Offers sweetness and depth.
  • 1 teaspoon Thyme Adds aromatic freshness.
  • 4 cups Broth Use vegetable or chicken broth.
  • 2 tablespoons White Miso Paste Optional for umami richness.
  • 1 cup Asiago Cheese Brings creamy texture and flavor depth.
  • 2 tablespoons Lemon Juice Brightens the soup.
For the Crunchy Topping
  • 1/2 cup Quinoa Provides delightful texture.
  • 1/2 cup Panko Breadcrumbs Adds crunch.
  • 1 tablespoon Sesame Seeds Enhance flavor and texture.
  • 1 tablespoon Chia Seeds Boosts nutrition.
  • 1/2 cup Additional Asiago Cheese Elevates the topping’s flavor.
  • 1 tablespoon Lemon Zest Adds a refreshing burst.
  • 2 tablespoons Parsley Fresh herb to garnish.

Equipment

  • Oven
  • Baking Sheet
  • pan
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your ingredients and equipment, including a baking sheet and foil for the roasted garlic.
  2. Toss the cauliflower florets with oil, and season with salt and pepper. Spread evenly on a baking sheet.
  3. Slice off the tops of the garlic heads, drizzle with oil, wrap in foil, and place on the baking sheet.
  4. Roast the cauliflower and garlic for 20-30 minutes until golden brown and tender.
  5. Heat a tablespoon of oil in a saucepan, add diced onion, and sauté for 3-5 minutes until soft. Incorporate thyme and sauté for another minute.
  6. Combine roasted cauliflower, squeezed garlic cloves, and broth in the saucepan, bring to a boil, then let simmer for 10 minutes.
  7. Blend the soup until smooth using an immersion blender.
  8. Stir in white miso paste and grated Asiago cheese until melted.
  9. Add a splash of lemon juice to the soup before serving. Adjust seasoning if needed.
  10. In a dry frying pan, cook raw quinoa until it pops. Mix in panko breadcrumbs, sesame seeds, and additional Asiago.
  11. Ladle soup into bowls, sprinkle crunchy topping and garnish with parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 14gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 1200IUVitamin C: 80mgCalcium: 300mgIron: 2mg

Notes

For best results, use fresh ingredients and adjust thickness of the soup to your preference.

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