Asiago Roasted Garlic Cauliflower (Printable version)
Velvety soup featuring roasted cauliflower and sweet garlic, enriched with sharp Asiago cheese for ultimate comfort.
# What you need:
→ Vegetables
01 - 1 large head cauliflower (about 2 pounds), 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 (about 3.5 ounces)
07 - 1 cup whole milk or half-and-half
08 - 2 tablespoons unsalted butter
→ Broth & Liquids
09 - 4 cups vegetable broth (about 32 fluid ounces)
10 - 2 tablespoons olive oil
→ Seasonings
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper, or to taste
13 - 1/4 teaspoon smoked paprika
14 - 1/8 teaspoon ground nutmeg
→ Garnish
15 - Chopped fresh parsley or chives
16 - Additional grated Asiago cheese
# How to make it:
01 - Preheat oven to 400°F for roasting vegetables and garlic.
02 - Slice the top off the garlic bulb to expose cloves, drizzle with 1 tablespoon olive oil, wrap completely in aluminum foil.
03 - Place cauliflower florets on a large baking sheet, drizzle with remaining 1 tablespoon olive oil, toss thoroughly to coat evenly.
04 - Place foil-wrapped garlic on baking sheet with cauliflower. Roast for 30 minutes, stirring cauliflower halfway through, until cauliflower is golden and tender.
05 - While vegetables roast, melt butter in a large pot over medium heat. Add chopped onion, sliced carrots, and celery. Sauté for 5-6 minutes until softened and fragrant.
06 - Remove roasted garlic from foil, squeeze cloves from skins into the pot. Add roasted cauliflower to the pot.
07 - Pour vegetable broth into the pot. Bring to a gentle simmer, then cook for 10 minutes to allow flavors to meld together.
08 - Remove pot from heat. Use immersion blender to puree soup until completely smooth and creamy, or carefully transfer to countertop blender in batches.
09 - Stir in grated Asiago cheese and milk. Return to low heat, stirring constantly until cheese melts completely and soup reaches desired consistency.
10 - Season soup with salt, black pepper, smoked paprika, and nutmeg. Serve hot, garnished with chopped parsley or chives and additional grated Asiago cheese.
# Expert tips:
01 -
- Roasting the cauliflower and garlic first transforms their flavors into something deeply caramelized and sweet, far beyond what boiling alone could ever achieve
- Asiago cheese brings this nutty, savory depth that makes the soup feel indulgent while still being surprisingly light and vegetarian
02 -
- Hot soup expands rapidly in a blender, so if you're using a countertop model instead of an immersion blender, work in small batches and remove the center cap from the lid to let steam escape
- Asiago cheese can vary in saltiness depending on how aged it is, so always taste the soup before adding any additional salt at the end
03 -
- Don't rush the roasting step—those golden edges on the cauliflower are where all the flavor lives, and under-roasted vegetables will make the soup taste flat and raw
- Room temperature milk blends into the hot soup more smoothly than cold dairy straight from the fridge, preventing any potential curdling issues