Go Back
Asiago Roasted Garlic Cauliflower Soup Recipe
Ash Tyrrell

Asiago Roasted Garlic Cauliflower Soup Recipe

When I first made this Asiago Roasted Garlic Cauliflower Soup, 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in miso paste if using, then add grated Asiago until melted smoothly. Finish with lemon juice to balance richness and enhance flavor.
  6. 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.