Asiago Roasted Garlic Cauliflower Soup Recipe

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Asiago Roasted Garlic Cauliflower Soup Recipe
Asiago Roasted Garlic Cauliflower Soup Recipe

Creamy garlic cauliflower soup with lots of asiago cheese and crispy quinoa topping and chia seed topping.
I have enjoyed a lot of soup lately and I just have to share this recipe for the cauliflower roasted cauliflower soup. This is a super-simple soup where you bake cauliflower and some garlic heads and make soup with them with lots of melted asiago cheese! Besides the time needed to bake vegetables, this soup is easy to make and only takes a little time.

Prep Time: 10 Mins
Cook Time: 50 Mins
Total Time: 1 Hour

Asiago Roasted Garlic Cauliflower Soup Recipe
Ingredients
For Soup:
  • 2 teaspoons of thyme, chopped (or 1 teaspoon of dried thyme)
  • 1 onion, diced
  • 1 tablespoon of white miso paste (optional)
  • 1 tablespoon of lemon juice
  • 1 head of cauliflower, cut florets
  • 1 tablespoon of oil
  • salt and pepper to taste
  • 2-4 tails of garlic
  • 2 teaspoons of oil
  • 1 tablespoon of oil
  • 4 cups of vegetable broth or chicken broth
  • 1/2 cup asiago, grated
For Crispy Toppings:
  • 1/2 tablespoon of white sesame seeds
  • 2 tablespoons of parsley, chopped
  • 1/4 cup of Asiago, grated
  • 1 tablespoon of quinoa (raw)
  • 2 tablespoons of Panko bread crumbs
  • 1/2 tablespoon of black sesame seeds
  • 1/2 tablespoon of chia seeds
  • salt and pepper to taste
  • 2 teaspoons of lemon zest

Intsruction
For Soup:
  1. Stir in the cauliflower in oil, salt and pepper, then arrange in one pan on a baking sheet.
  2. Cut 1/4 the top of the head of garlic, drizzle oil on top, wrap in foil and place on a baking sheet along with cauliflower.
  3. Bake in a heated 425F / 220C oven until the cauliflower is soft and golden brown until charred, about 20-30 minutes, mixed with cauliflower halfway.
  4. Heat the oil in a large skillet over medium-high heat, add the onions and cook until soft, about 3-5 minutes.
  5. Add thyme and cook until fragrant, about one minute.
  6. Add the broth, roasted cauliflower and garlic, squeeze from the skin, bring to a boil, reduce the heat and simmer gently for 10 minutes before blending with a stick blender, blender or in a food processor.
  7. Mix miso and asiago and heat until the cheese has melted into the soup, about one minute, before adding lemon juice.
For Crispy Toppings:
  1. Heat the quinoa in a skillet over medium heat until the quinoa starts to appear, and then slow down until there is more than one second between pops, mix continuously to prevent combustion.
  2. Mix bread crumbs, seeds, asiago, and toast for a minute or two.
  3. Mix the lemon peel and parsley before serving as a garnish on the soup.

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