When I first made this Asiago Roasted Garlic Cauliflower Soup Recipe, I couldn’t believe how rich and comforting it tasted. I was craving something cozy and flavorful, and this recipe delivered in every way.
The roasting brings out such deep flavors, and the cheese melts into the soup so perfectly. I found myself smiling with every spoonful — it’s become one of my go-to soup recipes.
If you enjoy hearty seafood dishes, you can also enjoy similar Garlic Butter Cod with Roasted Potatoes Recipe for a different twist on a comforting meal. I hope you enjoy it just as much as I do!
Ingredients
Here’s what you’ll need to create this dreamy soup. I’ve added pro-tips so you know why each ingredient matters.
For the Soup:
- 1 head cauliflower, cut into florets — fresh cauliflower gives the best texture and flavor; frozen can become watery.
- 1 tablespoon olive oil — helps the cauliflower roast evenly and caramelize beautifully.
- Salt and pepper, to taste — seasoning at each stage builds better flavor.
- 2–4 heads garlic — roasting garlic mellows its bite and creates a sweet, deep flavor.
- 2 teaspoons olive oil (for garlic) — keeps garlic from drying out in the oven.
- 1 tablespoon olive oil (for sautéing) — softens the onions without burning them.
- 1 onion, diced — adds sweetness and savory depth.
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried) — thyme complements roasted vegetables perfectly.
- 4 cups vegetable or chicken broth — use a flavorful broth for richer soup.
- 1 tablespoon white miso paste (optional) — boosts savory umami notes.
- 1/2 cup freshly grated Asiago cheese — freshly grated melts smoother and tastes better.
- 1 tablespoon lemon juice — brightens the finished soup and balances richness.
For the Crunchy Topping:
- 1 tablespoon raw quinoa — pops when heated, adding a fun crunch.
- 2 tablespoons panko breadcrumbs — stay crispier than regular breadcrumbs.
- 1/2 tablespoon white sesame seeds — mild nutty flavor.
- 1/2 tablespoon black sesame seeds — adds visual contrast and flavor.
- 1/2 tablespoon chia seeds — tiny seeds add texture.
- 1/4 cup freshly grated Asiago cheese — melts lightly for savory topping.
- Salt and pepper, to taste — enhances topping flavor.
- 2 teaspoons lemon zest — fresh citrus aroma.
- 2 tablespoons fresh parsley, chopped — adds freshness and color.
Note: Serves about 4 generous portions.
Variations
This soup is easy to customize depending on dietary needs or preferences.
- Dairy-Free Version: Replace Asiago with nutritional yeast and add coconut milk or cashew cream for richness. You can also enjoy similar Simple Coconut Curry Soup with Dumplings Recipe if you like coconut-based soups.
- Extra Creamy Option: Stir in heavy cream, milk, or almond milk after blending.
- Umami Boost: Add tahini or extra miso paste for deeper flavor.
- Protein Add-In: Crispy bacon bits or pancetta make an excellent garnish.
- Vegetable Boost: Roasted mushrooms or leeks blend beautifully into the soup.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: About 1 hour
Equipment You Need
- Oven & baking sheet — for roasting cauliflower and garlic.
- Large saucepan or soup pot — to cook and simmer the soup.
- Immersion blender or countertop blender — to puree the soup smoothly.
- Skillet — for popping quinoa and preparing topping.
- Measuring cups and spoons — for accurate ingredient measurement.
How to Make Asiago Roasted Garlic Cauliflower Soup Recipe?
This recipe comes together easily when you follow the steps in order. Roasting creates deep flavor while blending creates creamy texture. Take your time with each step for best results.
Roast the Cauliflower and Garlic
Toss cauliflower florets with olive oil, salt, and pepper, then roast until tender and lightly caramelized. Cut the tops off garlic heads, drizzle with oil, wrap in foil, and roast until soft. Roasting brings out sweetness and depth.
Sauté the Onion and Herbs
Heat olive oil in a soup pot and cook diced onions until soft and lightly golden. Stir in thyme and cook briefly until fragrant. This forms the savory base of the soup.
Simmer With Broth
Add roasted cauliflower, squeezed roasted garlic, and broth to the pot. Bring to a boil, then reduce to a gentle simmer. Let flavors meld together for several minutes.
Blend the Soup
Use an immersion blender or carefully transfer to a blender and puree until smooth. The soup becomes creamy without needing heavy cream thanks to the cauliflower.
Melt in Cheese and Lemon
Stir in miso paste if using, then add grated Asiago until melted smoothly. Finish with lemon juice to balance richness and enhance flavor.
Make the Crunchy Topping
Toast quinoa in a skillet until it pops, then mix in breadcrumbs, seeds, and cheese. Remove from heat and stir in lemon zest and parsley for fresh flavor and crunch.
Additional Tips for Making this Recipe Better
From my own kitchen experience, these tips really improve results:
- I always grate cheese fresh because it melts smoother and tastes richer.
- I roast garlic until very soft to avoid any sharp garlic flavor.
- I blend the soup extra smooth for a restaurant-quality texture.
- I add lemon juice slowly and taste as I go for perfect balance.
How to Serve Asiago Roasted Garlic Cauliflower Soup Recipe?
Serve the soup hot in deep bowls and sprinkle crunchy topping just before serving so it stays crisp. Garnish with extra parsley, cracked black pepper, or a drizzle of olive oil. Crusty bread or grilled cheese sandwiches pair beautifully for a comforting meal.
Nutritional Information
Approximate per serving:
- Calories: 280–300 kcal
- Protein: 14 g
- Carbohydrates: 20 g
- Fat: 18 g
Make Ahead and Storage
Refrigerating
Allow soup to cool before storing in airtight containers. It stays fresh in the refrigerator for up to 3 days. Reheat gently on the stove.
Freezing
Freeze soup without the topping for up to 3 months. Prepare topping fresh when serving for best texture.
Reheating
Thaw overnight in the fridge and reheat slowly on the stove, stirring occasionally. Add extra broth if soup thickens.
Why You’ll Love This Recipe?
This soup quickly becomes a favorite for many reasons:
- Comfort in a Bowl: Perfect cozy meal for cold days or relaxing evenings.
- Deep Flavor: Roasted vegetables and Asiago create rich, satisfying taste.
- Great Texture Contrast: Creamy soup paired with crunchy topping.
- Highly Customizable: Easy to adjust ingredients for different diets.
- Simple Yet Impressive: Easy to make but tastes restaurant-worthy.
I hope you enjoy making this Asiago Roasted Garlic Cauliflower Soup as much as I do. It’s comforting, flavorful, and perfect for sharing with family or enjoying on a quiet night in. Happy cooking!
Asiago Roasted Garlic Cauliflower Soup Recipe
Ingredients
Method
- Toss cauliflower florets with olive oil, salt, and pepper, then roast until tender and lightly caramelized. Cut the tops off garlic heads, drizzle with oil, wrap in foil, and roast until soft. Roasting brings out sweetness and depth.
- Heat olive oil in a soup pot and cook diced onions until soft and lightly golden. Stir in thyme and cook briefly until fragrant. This forms the savory base of the soup.
- Add roasted cauliflower, squeezed roasted garlic, and broth to the pot. Bring to a boil, then reduce to a gentle simmer. Let flavors meld together for several minutes.
- Use an immersion blender or carefully transfer to a blender and puree until smooth. The soup becomes creamy without needing heavy cream thanks to the cauliflower.
- Stir in miso paste if using, then add grated Asiago until melted smoothly. Finish with lemon juice to balance richness and enhance flavor.
- Toast quinoa in a skillet until it pops, then mix in breadcrumbs, seeds, and cheese. Remove from heat and stir in lemon zest and parsley for fresh flavor and crunch.
Notes
- I always grate cheese fresh because it melts smoother and tastes richer.
- I roast garlic until very soft to avoid any sharp garlic flavor.
- I blend the soup extra smooth for a restaurant-quality texture.
- I add lemon juice slowly and taste as I go for perfect balance.
