Description
Indulge in the rich and creamy goodness of Asiago Roasted Garlic Cauliflower Soup. This comforting soup combines the nutty flavor of roasted cauliflower with the subtle sweetness of garlic, all blended to silky perfection. Topped with a sprinkle of Asiago cheese and fresh herbs, it’s a delightful treat for any occasion.
Ingredients
Scale
Main Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 bulb garlic
For the Soup:
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 4 cups low-sodium vegetable broth
- 1 cup whole milk or heavy cream
- 1 cup grated Asiago cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Chopped chives or parsley for garnish
Instructions
- Preheat the oven: to 400°F (200°C).
- Prepare the vegetables: Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil. Place cauliflower on a baking sheet, drizzle with olive oil, season with salt and pepper. Roast for 30–35 minutes.
- Cook the soup: In a pot, sauté onion in butter. Add roasted garlic and cauliflower. Pour in broth, simmer for 10 minutes. Blend the soup until smooth. Stir in milk/cream and Asiago cheese until creamy. Season with salt, pepper, and red pepper flakes. Simmer for 5 minutes.
- Serve: Garnish with herbs and serve hot.
Notes
- For a dairy-free version, use unsweetened almond or oat milk and vegan cheese. Adjust broth for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 35mg
