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Asiago Roasted Garlic Cauliflower Soup

Asiago Roasted Garlic Cauliflower Soup for Cozy Nights

Experience the comforting flavors of Asiago Roasted Garlic Cauliflower Soup, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dishes
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 head Cauliflower fresh, firm heads
  • 2 tablespoons Olive Oil for roasting and sautéing
  • to taste Salt
  • to taste Pepper
  • 1 head Garlic whole heads
  • 1 medium Onion diced
  • 1 teaspoon Fresh Thyme or 1 teaspoon dried thyme
  • 4 cups Vegetable or Chicken Broth low-sodium
  • 2 tablespoons White Miso Paste optional
  • 1 cup Asiago Cheese shredded
  • 2 tablespoons Lemon Juice freshly squeezed
For the Crunchy Topping
  • 1/2 cup Quinoa raw, uncooked
  • 1/2 cup Panko Breadcrumbs
  • 1 tablespoon Sesame Seeds both black and white
  • 1 tablespoon Chia Seeds
  • 1 tablespoon Lemon Zest freshly zested
  • 2 tablespoons Parsley chopped

Equipment

  • Oven
  • Baking Sheet
  • large saucepan
  • immersion blender
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Toss cauliflower florets in olive oil, salt, and pepper. Spread on a baking sheet.
  3. Slice the tops off garlic heads, drizzle with oil, wrap in foil and place on the baking sheet.
  4. Roast for 20-30 minutes until cauliflower is tender and golden.
  5. In a large saucepan, heat olive oil and sauté onion for 3-5 minutes until tender.
  6. Add thyme, then pour in broth along with roasted cauliflower and garlic. Bring to a boil.
  7. Reduce heat, simmer for 10 minutes, stirring occasionally.
  8. Blend the soup until smooth using an immersion blender.
  9. Return to heat, stir in miso paste and asiago cheese until melted. Add lemon juice.
  10. In a skillet, cook quinoa till it pops, then mix in panko, sesame, and chia seeds until golden.
  11. Mix in lemon zest and parsley to the topping.
  12. Serve soup in bowls, topping generously with the crunchy mixture.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 70mgCalcium: 300mgIron: 2mg

Notes

This soup can be refrigerated for up to a week in an airtight container.

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