Asiago Roasted Garlic Cauliflower Soup (Printable Version)
Creamy roasted cauliflower blended with savory garlic and rich Asiago cheese for a comforting bowl of warmth.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into florets
02 - 1 large yellow onion, chopped
03 - 2 medium carrots, peeled and sliced
04 - 1 celery stalk, chopped
05 - 1 whole garlic bulb
→ Dairy & Cheese
06 - 1 cup grated Asiago cheese
07 - 1 cup whole milk or half-and-half
08 - 2 tbsp unsalted butter
→ Broth & Liquids
09 - 4 cups vegetable broth
10 - 2 tbsp olive oil
→ Seasonings
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
13 - 1/4 tsp smoked paprika (optional)
14 - 1/8 tsp ground nutmeg (optional)
→ Garnish
15 - Chopped fresh parsley or chives (optional)
16 - Additional grated Asiago cheese
# How to Make It:
01 - Preheat oven to 400°F.
02 - Slice the top off the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil, and place on a baking sheet with cauliflower florets. Drizzle remaining olive oil over cauliflower and toss to coat.
03 - Roast cauliflower and garlic for 30 minutes, stirring cauliflower halfway through, until golden and tender.
04 - In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
05 - Squeeze roasted garlic cloves from skins and add to the pot along with the roasted cauliflower.
06 - Pour in vegetable broth and bring to a simmer. Cook 10 minutes for flavors to meld.
07 - Remove from heat. Use an immersion blender to puree soup until smooth (or carefully transfer to a blender in batches).
08 - Stir in Asiago cheese and milk. Return to low heat, stirring until cheese melts and soup is creamy. Season with salt, pepper, smoked paprika, and nutmeg.
09 - Serve hot, garnished with parsley or chives and extra Asiago cheese if desired.
# Expert Tips:
01 -
- The roasted garlic transforms into this sweet, spreadable magic that infuses every spoonful
- Asiago cheese adds this nutty, sharp depth that regular cheddar just cant match
02 -
- Letting the roasted garlic cool slightly makes it much easier to squeeze out of the skins
- Hot soup expands wildly in blenders so either use an immersion blender or work in very small batches with the blender lid cracked
03 -
- Grate your own Asiago instead of buying pre-grated for better melting
- Pat the cauliflower dry before roasting for better caramelization