Description

This creamy cauliflower soup offers a comforting and sophisticated flavor profile. Roasted cauliflower and garlic provide a deep, mellow sweetness, which is beautifully complemented by the sharp, nutty notes of Asiago cheese. The soup has a velvety smooth texture, making it a warming and satisfying dish. It is often served with a sprinkle of fresh herbs and a crunchy topping, such as toasted seeds, alongside crusty bread.

Ingredients

Scale

1 large head cauliflower, cut into florets
1 head garlic, top sliced off
2 tablespoons olive oil
4 cups vegetable broth
1/2 cup heavy cream
1/2 cup grated Asiago cheese, plus more for garnish
1/2 yellow onion, chopped
2 tablespoons unsalted butter
Salt to taste
Black pepper to taste
Fresh parsley or thyme, chopped, for garnish
Optional: 1/4 cup mixed seeds (e.g., pumpkin, sunflower) for topping

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Instructions

Preheat oven to 400F (200C).
Place cauliflower florets and the head of garlic (cut side up) on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat the cauliflower. Wrap the garlic head in foil.
Roast for 25-30 minutes, or until cauliflower is tender and slightly caramelized, and garlic is soft.
Once cooled slightly, squeeze the roasted garlic cloves from their skins.
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
Add the roasted cauliflower, roasted garlic, and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth.
Return the soup to the pot over low heat. Stir in the heavy cream and grated Asiago cheese until the cheese is melted and fully incorporated.
Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls, garnish with fresh parsley or thyme, and a sprinkle of mixed seeds if desired. Serve hot with crusty bread.

Notes

For a richer flavor, roast the cauliflower until it has deep brown, caramelized edges.

If using an immersion blender, ensure the soup is blended until no lumps remain for a truly smooth texture.

To make this soup dairy-free, substitute heavy cream with full-fat coconut milk and omit the Asiago cheese, or use a dairy-free cheese alternative.

The crunchy seed topping adds a delightful textural contrast to the creamy soup.

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 40 minutes

Nutrition

Calories: 350
Fat: 22g
Carbohydrates: 25g
Protein: 15g