Asiago Roasted Garlic Cauliflower Soup

Overview

• Yield: 4 servings
• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 1 hr

Ingredients

For the soup:

• 1 head cauliflower, cut into florets

• 1 tablespoon oil

• salt and pepper to taste

• 2-4 heads garlic

• 2 teaspoons oil

• 1 tablespoon oil

• 1 onion, diced

• 2 teaspoons thyme, chopped (or 1 teaspoon dried thyme)

• 4 cups vegetable broth or chicken broth

• 1 tablespoon white miso paste (optional)

• 1/2 cup asiago, grated

• 1 tablespoon lemon juice

For the crunchy topping:

• 1 tablespoon quinoa (raw)

• 2 tablespoons panko breadcrumbs

• 1/2 tablespoon white sesame seeds

• 1/2 tablespoon black sesame seeds

• 1/2 tablespoon chia seeds

• 1/4 cup asiago, grated

• salt and pepper to taste

• 2 teaspoons lemon zest

• 2 tablespoons parsley, chopped

Method

For the soup:

1. Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.

2. Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.

3. Roast in a preheated 425F/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.

4. Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.

5. Add the thyme and cook until fragrant, about a minute.

6. Add the broth, roasted cauliflower and garlic, squeezed from the skins, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.

7. Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute, before adding the lemon juice.

For the crunchy topping:

1. Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.

2. Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.

3. Mix in the lemon zest and parsley before serving as garnish on the soup.

Option:

Start by cooking bacon in the pan until crispy before setting aside and continuing on with step 4 using the bacon grease instead of oil to cook the onions in.

Option:

Add 1 cup heavy cream, milk or almond milk, etc. to make it creamier.

Option:

Add 1/4 cup tahini to the soup to make it extra creamy.

References and Acknowledgments

Closet Cooking - Asiago Roasted Garlic Cauliflower Soup

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