Description
A creamy and flavorful soup made with roasted garlic and Asiago cheese.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 1 bulb of garlic, roasted
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup Asiago cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Spread chopped cauliflower on a baking sheet and drizzle with olive oil.
- Add the roasted garlic cloves to the cauliflower.
- Roast in the oven for 25-30 minutes until golden brown.
- In a pot, sauté the diced onion until translucent.
- Add the roasted cauliflower and garlic to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in the grated Asiago cheese until melted.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, omit the cheese or substitute with a plant-based alternative.
- Can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to a month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Asiago Roasted Garlic Cauliflower Soup, soup, vegetarian soup, roasted garlic soup