Description
This creamy Asiago Roasted Garlic Cauliflower Soup blends roasted garlic and caramelized cauliflower into a velvety soup base, topped with nutty Asiago cheese. Perfect for chilly evenings, this dish is a crowd-pleaser for both casual meals and elegant dinners.
Ingredients
Scale
- 1 whole bulb of garlic
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large head of cauliflower, chopped into florets
- 1 small onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 ½ cups grated Asiago cheese
- 2 tablespoons butter
- 1 teaspoon smoked paprika (optional)
- Fresh thyme (for garnish)
- Croutons (optional, for topping)
Instructions
- Roast Garlic and Cauliflower: Drizzle cauliflower florets with olive oil and roast alongside a garlic bulb wrapped in foil at 400°F for 25-30 minutes.
- Sauté Onion: Heat olive oil and butter in a pot, then sauté onions until translucent.
- Blend: Add roasted cauliflower and squeezed garlic cloves to the pot with broth. Blend until smooth.
- Simmer: Stir in heavy cream and Asiago cheese over low heat until melted. Season with salt, pepper, and smoked paprika.
- Serve: Garnish with thyme, croutons, or extra cheese and enjoy warm.
Notes
- For a vegan version, substitute heavy cream with coconut cream and Asiago cheese with nutritional yeast.
- Adjust consistency by adding more broth or cream as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups and Stews
- Method: Roasting and Blending
- Cuisine: American/Italian-Inspired
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 15g
Keywords: Creamy roasted garlic cauliflower soup, Asiago cheese cauliflower soup, Roasted garlic and cheese soup