Asiago Roasted Garlic Cauliflower Soup

Asiago Roasted Garlic Cauliflower Soup
I have been enjoying a lot of soups lately and I just had to share this recipe for an asiago roasted garlic cauliflower soup. This is a super simple soup where you roast up the cauliflower and a few heads of garlic and make a soup with them along with plenty of melted asiago cheese! Other than the time that it takes to roast up the veggies this soup is easy to make and it requires very little hands on time. While the cauliflower is roasting or while the soup is simmering I like to make a crunchy popped quinoa and chia seed topping by toasting quinoa until it pops (like popcorn), along with panko bread crumbs, sesame seeds and chia seeds! The crunchy topping adds a really nice contrast in texture and I like to add lemon zest and parsley to the mix to brighten things up!

Asiago Roasted Garlic Cauliflower Soup

Asiago Roasted Garlic Cauliflower Soup

Asiago Roasted Garlic Cauliflower Soup

Asiago Roasted Garlic Cauliflower Soup

Asiago Roasted Garlic Cauliflower Soup
Add bacon!!!

Asiago Roasted Garlic Cauliflower Soup

Asiago Roasted Garlic Cauliflower Soup
Asiago Roasted Garlic Cauliflower Soup

Asiago Roasted Garlic Cauliflower Soup

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4

A creamy roasted garlic cauliflower soup with plenty of asiago cheese and a crunchy popped quinoa and chia seed topping!

    For the soup:
  • 1 head cauliflower, cut into florets
  • 1 tablespoon oil
  • salt and pepper to taste
  • 2-4 heads garlic
  • 2 teaspoons oil
  • 1 tablespoon oil
  • 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, 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, grated
  • salt and pepper to taste
  • 2 teaspoons lemon zest
  • 2 tablespoons parsley, chopped
    For the soup:
  1. Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.
  2. Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.
  3. Roast in a preheated 425F/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.
  4. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
  5. Add the thyme and cook until fragrant, about a minute.
  6. Add the broth, roasted cauliflower and garlic, squeezed from the skins, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.
  7. Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute.
  8. For the crunchy topping:
  9. Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.
  10. Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.
  11. Mix in the lemon zest and parsley before serving as garnish on the soup.

Option: Start by cooking bacon in the pan until crispy before setting aside and continuing on with step 4 using the bacon grease instead of oil to cook the onions in.
Option: Add 1 cup heavy cream, milk or almond milk, etc. to make it creamier.
Option: Add 1/4 cup tahini to the soup to make it extra creamy.
Nutrition Facts: Calories 283, Fat 17.6g (Saturated 5.0g, Trans 0), Cholesterol 17mg, Sodium 1254mg, Carbs 20.4g (Fiber 4.2g, Sugars 4.3g), Protein 13.9g
Nutrition by: Nutritional facts powered by Edamam


Heather Christo said...

Looks delicious and super decadent Kevin!

marla {Family Fresh Cooking} said...

Love this hearty winter soup!

We Are Not Martha said...

Immediately pinned! My husband says he isn't a big cauliflower fan, but I NEED to make this for him and prove him wrong :) :)


Angie Schneider said...

wow..that's the BEST cauliflower soup I have ever seen. Awesome flavour!

LaLá said...

What kind of cheese can I trade the asiago for?

Julie | Table for Two said...

Pass me a spoon and a giant pot!

Kevin Lynch said...

LaLá: Parmesan would also be good!

Susan said...

Do you add the milk/creamer before or after blending?

Unknown said...

You must like garlic because that is ALL you taste in this soup! WAY too garlic-y for my taste (and the rest of my family's).

Alison McMullin said...

Is the quinoa cooked or raw before you 'pop' it please?

Kevin Lynch said...

Alison: Use raw quinoa for the popped quinoa. Enjoy!

Alison McMullin said...

Thanks Kevin

Angie Haering said...

Currently working on this recipe in the kitchen! I'm excited! Do you just squeeze the roasted garlic out of the cloves?

Catherine Ward said...

This was delicious! I used 2 huge heads of roasted garlic and the flavour was not overpowering at all. I'm actually gonna go for 3 or 4 next time. Love the asiago, miso and herb taste. Thanks for the awesome recipe

Paula said...

Loved the recipe, but the pop ups and advertisements really do make it difficult to follow and reference back while making it on my iPad. I would make again but will print the recipe!

Mary Kidder said...

Could this be put into a crockpot like on warm,and just maybe add the topping when you serve the soup?

Kevin Lynch said...

Mary Kidder: Yes, you can!

Carole Carden said...

This sounds amazing! The topping seems a little confusing/difficult for me. (Just learning my way around the kitchen) Anything you recommend as a substitute?

Kevin Lynch said...

Carole: You can omit the topping or replace it with something else, croutons,crumbled crackers, bacon, etc. Enjoy!

Tiffany Stuart said...

Do you peel the garlic at all before adding it to the pot or just toss it in, "paper" casing and all?

Kevin Lynch said...

Tiffany: Squeeze the garlic from the skins. Enjoy!

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