Description
Warm, rich, and indulgent, this soup combines the flavors of roasted garlic and cauliflower with melted Asiago cheese for a comforting yet sophisticated dish.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 1 bulb of garlic, roasted
- 4 cups vegetable broth
- 1 cup Asiago cheese, grated
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Spread the chopped cauliflower on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until tender and golden brown.
- Sauté the onions. In a medium saucepan, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
- Add roasted garlic. Squeeze the roasted garlic cloves from their skins into the pan. Stir and cook for about a minute.
- Combine the roasted cauliflower and vegetable broth into the saucepan. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
- Blend the soup using an immersion blender until completely smooth.
- Incorporate the Asiago cheese until it melts into the soup.
- Season to taste with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
For extra richness, add a splash of cream or customize with your favorite spices. Can be made vegan by omitting cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg