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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Asiago Roasted Garlic Cauliflower Soup

[heart_this] · Mar 6, 2017 · 48 Comments

Asiago Roasted Garlic Cauliflower Soup

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

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!

ingredients
    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
directions
    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, before adding the lemon juice.
  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, and asiago, add and toast for a minute or two, mixing.
  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
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Bacon, Cauliflower, Food, Gluten-free, Low-carb, Main Course, Recipe, Soup, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Heather Christo says

    March 6, 2017 at 4:48 pm

    Looks delicious and super decadent Kevin!

    Reply
  2. marla {Family Fresh Cooking} says

    March 6, 2017 at 5:08 pm

    Love this hearty winter soup!

    Reply
  3. We Are Not Martha says

    March 6, 2017 at 6:05 pm

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

    Sues

    Reply
  4. Angie Schneider says

    March 7, 2017 at 11:43 am

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

    Reply
  5. LaLá says

    March 8, 2017 at 7:24 pm

    What kind of cheese can I trade the asiago for?

    Reply
  6. Julie | Table for Two says

    March 12, 2017 at 10:18 pm

    Pass me a spoon and a giant pot!

    Reply
  7. kevin says

    March 14, 2017 at 7:53 pm

    LaLá: Parmesan would also be good!

    Reply
  8. Susan says

    March 14, 2017 at 9:26 pm

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

    Reply
  9. Unknown says

    April 1, 2017 at 9:31 pm

    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).

    Reply
  10. Alison McMullin says

    September 2, 2017 at 8:57 am

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

    Reply
  11. kevin says

    September 5, 2017 at 1:20 am

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

    Reply
  12. Alison McMullin says

    September 5, 2017 at 5:17 am

    Thanks Kevin

    Reply
  13. Angie Haering says

    October 11, 2017 at 9:25 pm

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

    Reply
  14. Catherine Ward says

    November 16, 2017 at 1:56 pm

    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

    Reply
  15. Paula says

    December 4, 2017 at 12:58 am

    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!

    Reply
  16. Anonymous says

    January 25, 2018 at 8:43 am

    Beautiful flavour – great comfort food!! Definitely keeping this in the rotation 🙂

    Reply
  17. Mary Kidder says

    February 11, 2018 at 5:19 pm

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

    Reply
  18. kevin says

    February 11, 2018 at 8:35 pm

    Mary Kidder: Yes, you can!

    Reply
  19. Carole Carden says

    March 7, 2018 at 4:20 am

    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?

    Reply
  20. Carole Carden says

    March 7, 2018 at 4:20 am

    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?

    Reply
  21. kevin says

    March 7, 2018 at 1:01 pm

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

    Reply
  22. Tiffany Stuart says

    March 13, 2018 at 6:43 pm

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

    Reply
  23. kevin says

    March 13, 2018 at 7:18 pm

    Tiffany: Squeeze the garlic from the skins. Enjoy!

    Reply
  24. Cheri says

    October 1, 2018 at 10:42 am

    When do you add the lemon juice?

    Reply
    • kevin says

      October 2, 2018 at 12:41 pm

      Add the lemon juice after the cheese has melted into the soup. Enjoy!

      Reply
  25. Arcadie says

    October 6, 2018 at 5:48 pm

    The soup looks great, although I’ll be giving the topping a pass — to a supertaster like me, quinoa tastes like syrup of ipecac and gives me the same gag reaction. And no, it doesn’t matter how it’s prepared.

    Question, though: What can be used instead of miso? I am allergic to soy and will not use any kind of it in cooking.

    Reply
    • kevin says

      October 8, 2018 at 8:47 pm

      I would simply omit the miso, but you could try adding a dash of fish sauce. Enjoy!

      Reply
  26. Susan says

    November 12, 2018 at 10:34 pm

    Delicious!! I used 3 heads of garlic and it was plenty. I also drizzled a little chili oil over the top. Served with a grill turkey and cheese and a nice Chardonnay. Perfect on a cold night. Thank you for the recipe.

    Reply
  27. MtnMomma122816 says

    February 22, 2019 at 11:21 pm

    I love garlic, I used 3 heads and it was pretty over powering. My husband wouldn’t even eat it. I think it’s a great recipe though and I might try again with just one head of garlic or even less maybe, it was really all I could taste this time. I also added two roasted pablano peppers, but couldn’t really tell they were there.
    I did love the topping. I will definitely use that again on other dishes!

    Reply
    • kevin says

      February 23, 2019 at 10:13 am

      Once the garlic is roasted it should only be adding a pretty mild flavour to the soup. Was the garlic super soft and mushy, dark/golden brown by the time it was done roasting?

      Reply
  28. Alyssa says

    April 7, 2019 at 8:52 pm

    Hi Kevin, do you think I could make the soup without cheese? Any recommendations if I opt? Thanks!

    Reply
    • kevin says

      April 8, 2019 at 10:57 am

      Yes you can make this without the cheese! It will not have as much flavour but it will be amazing!

      Reply
  29. Patty says

    October 13, 2019 at 6:17 pm

    Roasted Cauliflower soup was amazing. Can you freeze it? I enjoy your recipes, they are some of my favorites. 😃

    Reply
    • kevin says

      October 15, 2019 at 8:01 am

      I’m glad you like it! It freezes well!

      Reply
  30. Sharlee says

    October 16, 2019 at 12:50 pm

    I’ve made this A LOT…just for the family (kids love it) and when I entertain too. My little ones love a little (homemade) popcorn on theirs…adds a fun (salty crunch) element & I must say, it’s really good! I always add extra garlic when I make it. Awesome soup…thank you!

    Reply
  31. katie says

    November 3, 2019 at 5:20 pm

    What would you say the Miso adds to the soup? It’s a bit hard to find at my local grocery stores and I love Miso but was surprised when the recipe called for it. Just wondering if it’s worth it to track down the miso or if it doesn’t create a crazy impact on the soup?

    Reply
    • kevin says

      November 4, 2019 at 9:32 am

      I really enjoy adding miso to soups like this! It adds saltiness along with it’s own flavour! If you can find it, use it, otherwise I would not spend too much time trying to track it down. I have a list of ingredients that I keep an eye out for and if I ever see them I will pick them up! 🙂

      Reply
  32. Melissa says

    April 3, 2020 at 5:57 pm

    This is by far one of our favorite soups! My husband was hesitant, as he is not a cauliflower fan. He had THIRDS the first time I made it…I cannot describe it, but the flavor combinations are just flat out amazing. I am making it again tonight as we “shelter in place” for the Covid-19 stuff..

    Reply
  33. Toni Jooss says

    September 16, 2020 at 3:16 am

    This is the BEST healthy soup I have ever eaten! I’ll be watching this site very closely in the future!

    Reply
    • Annie says

      December 12, 2020 at 8:12 pm

      When I made the topping it all clumped together after I added the cheese, what did I do wrong?

      Reply
      • kevin says

        December 14, 2020 at 10:05 am

        Mix/stir everything while it is toasting in the pan to prevent it from clumping into one big piece.

        Reply
  34. Jen says

    February 10, 2021 at 1:22 pm

    Made this last night & it was fantastic! Used 3 heads of roasted garlic and did not add miso since I didn’t have any. Made the topping & it was really good too! Will definitely make this again!

    Reply
  35. Sandie Jay says

    February 19, 2021 at 6:46 am

    I can’t even read the recipe, this site is so busy with ads and pop ups and everything jumping around

    Reply
  36. Vicky says

    January 17, 2022 at 12:14 am

    Thank you for sharing this recipe – it is delicious! I was out of miso so used a dash of fish sauce as suggested and it worked perfectly. Also, the topping was so good and added just the perfect balance to the soup. Loved it!

    Reply
  37. Stacey says

    December 1, 2022 at 12:02 pm

    I haven’t made this yet, although I’m excited to try it this weekend. This reply is for the commenters who are (rightly) complaining about all the ads making the recipe hard, to impossible, to read. I urge you to check your browser for a “Reader” setting! It does exactly what you want it to: displays only the text and none of the other clutter. There may be some sites that doesn’t support this setting but this one does!

    Reply
  38. Ella says

    December 12, 2022 at 1:37 pm

    This soup was absolutely delicious! I made with Parmesan instead of Asiago, and doubled the quantity to make loads. My housemates loved it too and I’ve even has to pass on the recipe. I can’t wait to make this again

    Reply

Trackbacks

  1. 50 Best Soup Recipes says:
    September 14, 2018 at 1:16 am

    […] closetcooking […]

    Reply
  2. 10 Winter Soups To Warm Up Your Evening | TastedRecipes says:
    September 28, 2019 at 6:47 am

    […] 1. Roasted Garlic Cauliflower Soup […]

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