Asiago Roasted Garlic Cauliflower (Printable)

Creamy roasted cauliflower and garlic blended with rich Asiago cheese for a comforting vegetarian soup ready in one hour.

# 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 tablespoons unsalted butter

→ Broth & Liquids

09 - 4 cups vegetable broth
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 (optional)
14 - 1/8 teaspoon ground nutmeg (optional)

→ Garnish

15 - Chopped fresh parsley or chives (optional)
16 - Additional grated Asiago cheese

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and place on a baking sheet.
03 - Place cauliflower florets on the baking sheet, drizzle with remaining olive oil, and toss to coat evenly.
04 - Roast cauliflower and garlic for 30 minutes, stirring cauliflower halfway through, until golden and tender.
05 - In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
06 - Squeeze roasted garlic cloves from skins and add to the pot along with the roasted cauliflower.
07 - Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to allow flavors to meld.
08 - Remove from heat. Use an immersion blender to puree soup until smooth, or carefully transfer to a blender in batches.
09 - Stir in Asiago cheese and milk. Return to low heat, stirring constantly until cheese melts and soup reaches desired creamy consistency.
10 - Season with salt, pepper, smoked paprika, and nutmeg. Serve hot, garnished with parsley or chives and extra Asiago cheese if desired.

# Helpful Tips:

01 -
  • The roasted garlic becomes sweet and mellow, not sharp, creating depth without any heavy work
  • Asiago cheese adds a nutty, salty kick that makes this feel indulgent despite being mostly vegetables
02 -
  • Hot soup expands rapidly in blenders, so if you're using a standard blender, work in small batches and remove the center cap to let steam escape
  • The soup will thicken as it sits, so if you're making it ahead, thin with a splash of broth or milk when reheating
03 -
  • Grate your own cheese from a wedge, it melts better and tastes fresher than anything pre-grated
  • If your soup seems too thick, add broth a tablespoon at a time until you reach your preferred consistency

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