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Asiago Roasted Garlic Cauliflower Soup

Creamy Asiago Roasted Garlic Cauliflower Soup You'll Love

A delightful bowl of Creamy Asiago Roasted Garlic Cauliflower Soup that's gluten-free, vegetarian, and low-carb—perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 head Cauliflower substitutable with broccoli
  • 2 tablespoons Oil butter or ghee can substitute
  • 2 teaspoons Salt adjust to taste
  • 1 teaspoon Pepper adjust to taste
  • 2 heads Garlic more for a stronger flavor
  • 1 medium Onion shallots can be used
  • 1 teaspoon Thyme substitute with rosemary or Italian seasoning
  • 4 cups Vegetable or Chicken Broth chicken broth for richer flavor
  • 2 tablespoons White Miso Paste optional
  • 1 cup Asiago Cheese Parmesan or cheddar can substitute
  • 1 tablespoon Lemon Juice can use vinegar
For the Topping
  • 1/4 cup Raw Quinoa puffed rice can substitute
  • 1/4 cup Panko Breadcrumbs skip if preferred
  • 1 tablespoon Sesame Seeds optional
  • 1 tablespoon Chia Seeds optional
  • 2 tablespoons Parsley can use basil or cilantro

Equipment

  • Oven
  • Baking Sheet
  • saucepan
  • Stick Blender

Method
 

Directions
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss cauliflower florets with oil, salt, and pepper. Spread on a baking sheet.
  3. Cut the tops off the garlic heads, drizzle with oil and wrap in foil. Place on the baking sheet and roast everything for 20–30 minutes.
  4. Heat oil in a saucepan, sauté diced onion for 3–5 minutes, then stir in thyme.
  5. Remove roasted garlic from skins and add with roasted cauliflower to the saucepan. Add broth, bring to a boil, and simmer for 10 minutes.
  6. Blend the mixture until smooth, then stir in miso paste and Asiago cheese, adding lemon juice at the end.
  7. Toast the quinoa in a pan, then combine with panko breadcrumbs, sesame seeds, and cheese until golden.
  8. Serve the soup in bowls, topping with the crispy quinoa mixture.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 22gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 70mgCalcium: 200mgIron: 2mg

Notes

Store in an airtight container for up to 5 days. Freeze in individual portions for up to 3 months.

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