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Asiago Roasted Garlic Cauliflower Soup Recipe

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This Asiago Roasted Garlic Cauliflower Soup is a creamy, flavorful soup featuring roasted cauliflower and garlic, enriched with asiago cheese and enhanced by a savory crunchy topping made from toasted quinoa, panko, and seeds. It is a comforting and hearty vegetarian soup perfect for cozy meals.

Ingredients

For the Soup:

  • 1 head cauliflower, cut into florets
  • 1 tablespoon oil (for tossing cauliflower)
  • Salt and pepper to taste
  • 2-4 heads garlic
  • 2 teaspoons oil (for garlic roasting)
  • 1 tablespoon oil (for sautéing onion)
  • 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

Instructions

  1. Roast Cauliflower and Garlic: Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon oil, salt, and pepper. Arrange them in a single layer on a baking sheet. Cut the top quarter off the garlic heads, drizzle with 2 teaspoons oil, wrap them in foil, and place on the same baking sheet. Roast for 20-30 minutes until the cauliflower is tender and lightly golden with some charring, stirring the cauliflower halfway through cooking.
  2. Sauté Onion and Thyme: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add the diced onion and cook for 3-5 minutes until tender. Add chopped thyme and cook for about 1 minute until fragrant.
  3. Simmer Soup Base: Add the broth, roasted cauliflower, and roasted garlic (squeezed out from skins) to the saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
  4. Blend the Soup: Use a stick blender, regular blender, or food processor to puree the soup until smooth and creamy.
  5. Finish Soup: Stir in the white miso paste (if using) and grated asiago cheese, heating gently until the cheese melts fully into the soup. Add lemon juice and stir to combine. Adjust seasoning with salt and pepper as needed.
  6. Prepare Crunchy Topping: Heat a dry pan over medium heat. Add the raw quinoa and toast, stirring constantly, until the quinoa begins popping and slows down to more than a second between pops, being careful not to burn it.
  7. Mix and Toast Topping Ingredients: Add panko breadcrumbs, white and black sesame seeds, chia seeds, and grated asiago to the toasted quinoa. Toast everything together for 1-2 minutes, stirring continually.
  8. Finish Topping and Serve: Stir in lemon zest and chopped parsley. Sprinkle the crunchy topping over bowls of soup immediately before serving to add texture and bright flavor contrast.

Notes

  • White miso paste is optional but adds umami depth to the soup.
  • Vegetarian option is easily achieved by using vegetable broth instead of chicken broth.
  • Adjust garlic quantity based on your preference for garlic intensity.
  • The crunchy topping can be made ahead and stored in an airtight container.
  • Use a high-speed blender for an ultra-smooth texture or keep some texture by pulsing the blender.

Find it online: https://yumntasty.com/asiago-roasted-garlic-cauliflower-soup-recipe/