Description
A comforting and creamy Asiago Roasted Garlic Cauliflower Soup that combines roasted cauliflower and garlic with a rich blend of Asiago cheese and fresh herbs. Perfect for a warm, satisfying meal with a touch of elegance.
Ingredients
Scale
Vegetables
- 1 large head cauliflower, cut into florets
- 1 whole head garlic
- 1 small yellow onion, diced
- 2 tablespoons chopped fresh parsley
Liquids and Dairy
- 4 cups vegetable broth
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 3/4 cup finely grated Asiago cheese
Oils and Seasonings
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Roast the Cauliflower and Garlic: Preheat the oven to 400°F. Arrange the cauliflower florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Cut the top off the head of garlic, drizzle lightly with olive oil, wrap it in foil, and place it alongside the cauliflower. Roast for 25 to 30 minutes until the cauliflower is tender and lightly golden and the garlic is soft.
- Sauté the Onion: In a large pot, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
- Add Roasted Vegetables: Squeeze the roasted garlic cloves out of their skins and add them to the pot with the roasted cauliflower.
- Simmer with Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to meld the flavors together.
- Blend the Soup: Using an immersion blender, puree the soup until smooth and creamy.
- Finish the Soup: Stir in the whole milk, grated Asiago cheese, salt, black pepper, and dried thyme. Cook for an additional 3 to 5 minutes until the cheese is melted fully and the soup is heated through.
- Adjust and Serve: Taste the soup and adjust seasoning if needed. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
- For a thicker texture, reduce the amount of vegetable broth or add more cauliflower while blending.
- For extra richness, add a splash of heavy cream in place of some milk.
- The soup can be refrigerated for up to three days and reheated gently on the stovetop.
