Description
Silky smooth Asiago roasted garlic cauliflower soup showcases rich, creamy flavors from roasted vegetables and Italian cheese. Hearty comfort emerges from simple ingredients, inviting you to savor each luxurious spoonful of this warming culinary creation.
Ingredients
Scale
- 4 cups (950 milliliters) vegetable broth or chicken broth
- 1 head cauliflower, cut into florets
- 2–4 heads garlic
- 1 onion, diced
- 1 cup (240 milliliters) Asiago cheese, grated
- 3 tbsps (45 milliliters) oil
- 2 tsps (10 milliliters) thyme, chopped
- 1 tbsp (15 milliliters) white miso paste
- 1 tbsp (15 milliliters) lemon juice
- Salt and pepper to taste
- 1 tbsp (15 milliliters) quinoa (raw)
- 2 tbsps (30 milliliters) panko breadcrumbs
- ½ tbsp (7.5 milliliters) white sesame seeds
- ½ tbsp (7.5 milliliters) black sesame seeds
- ½ tbsp (7.5 milliliters) chia seeds
- ¼ cup (60 milliliters) Asiago cheese, grated
- 2 tsps (10 milliliters) lemon zest
- 2 tbsps (30 milliliters) parsley, chopped
- Salt and pepper to taste
Instructions
- Roasting Preparation: Preheat oven to 425°F (220°C). Spread cauliflower florets on a baking sheet, drizzling with oil and seasoning. Trim garlic heads, expose cloves, drizzle with oil, and wrap in aluminum foil.
- Vegetable Transformation: Roast cauliflower and garlic for 25-30 minutes, rotating florets midway to achieve even caramelization and tenderness.
- Flavor Foundation: Sauté diced onions in a large saucepan until translucent. Incorporate fresh thyme, allowing herbs to release their aromatic essence for one minute.
- Liquid Alchemy: Pour vegetable broth into the pan, add roasted cauliflower, and squeeze garlic cloves from their skins. Simmer gently for 10 minutes to meld flavors.
- Texture Refinement: Blend the mixture using an immersion blender until achieving a smooth, velvety consistency. Stir in white miso paste and grated asiago cheese until fully dissolved.
- Final Flourishes: Brighten the soup with a splash of lemon juice. Create a crispy garnish by toasting quinoa in a dry skillet, then mixing with panko breadcrumbs, sesame seeds, chia seeds, and additional asiago.
- Serving Elegance: Finish the topping with lemon zest and freshly chopped parsley. Ladle soup into bowls and generously sprinkle the crunchy mixture on top before serving.
Notes
- Roast for Maximum Flavor: Caramelize cauliflower and garlic at high temperature to develop deep, rich flavor profiles and enhance natural sweetness.
- Herb Infusion Technique: Sauté thyme briefly to release maximum aromatic oils and create a more intense herbal essence in the soup base.
- Blending Matters: Use immersion blender slowly and steadily to achieve ultra-smooth, creamy texture without unwanted lumps or chunks.
- Elevate with Garnish: Toast quinoa and breadcrumb mixture until golden and crispy to add textural contrast and nutty complexity to the silky soup.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg