This creamy soup packs a punch with the rich flavors of Asiago cheese and roasted garlic mixed into tender cauliflower. It’s warm, cozy, and oh-so-delicious!
Making this soup is as simple as roasting garlic and blending it all together. When the chilly weather hits, I can’t wait to have a bowl or two—perfect with some crusty bread!
Key Ingredients & Substitutions
Cauliflower: Fresh, whole cauliflower is key here. If you’re in a pinch, frozen cauliflower can work as a substitute, just be sure to thaw and drain it well beforehand. I love the texture of fresh, but frozen can save time.
Garlic: Roasting a whole head of garlic creates a sweet flavor. You could use pre-roasted garlic from a jar, but make sure it’s in oil for extra richness. Fresh garlic is best, but remember to adjust the amount as roasted garlic is milder!
Asiago Cheese: While Asiago offers a wonderful sharp flavor, you can swap it for Parmesan or even cheddar. If you’re going for a dairy-free version, try nutritional yeast for a cheesy flavor without the dairy!
Heavy Cream: For a lighter option, use half-and-half or even coconut cream if you’re dairy-free. Just keep in mind the flavor will change slightly. I love using regular cream for that rich finish!
How Do You Get the Perfect Creamy Texture?
Achieving a creamy texture is all about properly blending your soup. Here are some tips to help you nail it:
- Blend at the Right Time: Make sure your cauliflower and garlic are fully cooked and soft before blending. This will give you that smooth consistency.
- Keep It Warm: If using a traditional blender, allow the soup to cool slightly before blending in batches to avoid any hot splashes. An immersion blender is my favorite for this recipe due to its ease!
- Don’t Overheat After Mixing: When you add the cheese and cream, gently heat the soup to incorporate them. Boiling can cause the cream to separate, which we want to avoid!
By following these tips, you’ll have a deliciously creamy soup that’s sure to impress!
Creamy Asiago Roasted Garlic Cauliflower Soup
Ingredients You’ll Need:
For the Soup:
- 1 large head cauliflower, cut into florets
- 1 whole head garlic
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 cups vegetable broth (or chicken broth)
- 1 cup Asiago cheese, grated
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prep and about 40 minutes total. You’ll spend a little time roasting the garlic and cauliflower, then blending everything together for a wonderfully creamy texture. Perfect for a cozy night in!
Step-by-Step Instructions:
1. Roasting the Garlic and Cauliflower:
Start by preheating your oven to 400°F (200°C). Cut the top off the whole head of garlic to expose the individual cloves. Drizzle it with 1 tablespoon of olive oil and wrap it in foil. On a baking sheet, place the cauliflower florets that have been tossed in the remaining 1 tablespoon of olive oil and a pinch of salt. Roast everything for about 25-30 minutes, until the cauliflower is tender and the garlic cloves are golden and soft.
2. Preparing the Soup Base:
Once everything is roasted, take the garlic out of the oven and let it cool for a moment. Squeeze the roasted garlic out of its skins and set it aside. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and thyme, cooking until the onion is soft and translucent, which should take around 5 minutes.
3. Blending the Flavors:
Add the roasted cauliflower and the roasted garlic to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes so all the flavors can meld together.
4. Creating the Creamy Texture:
Take your immersion blender and blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until silky smooth. Just be careful with hot liquids!
5. Finishing Touches:
If the soup was transferred back to the pot, stir in the heavy cream and grated Asiago cheese. Heat it gently, stirring until the cheese is melted and fully incorporated. Avoid boiling the soup at this stage to keep it smooth.
6. Season and Serve:
Now it’s time to taste and season with salt and freshly ground black pepper as needed. Serve the soup hot, garnished with fresh parsley or thyme if you like. Enjoy your rich, creamy, cheesy roasted garlic cauliflower soup!
Enjoy this comforting bowl of goodness on a chilly day—it’s sure to warm you up!
FAQ for Creamy Asiago Roasted Garlic Cauliflower Soup
Can I Use Different Cheeses?
Absolutely! While Asiago adds a wonderful flavor, you can substitute it with Parmesan or even sharp cheddar. Just keep in mind that the taste and creaminess might change slightly depending on the cheese you choose.
Can I Make This Soup Vegetarian or Vegan?
Yes! To make it vegetarian, simply use vegetable broth instead of chicken broth, which is already included in the recipe. For a vegan option, swap heavy cream for coconut cream or a non-dairy milk alternative, and use a vegan cheese that melts well, if desired.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally, until it’s heated through. You may need to add a splash of broth or water if it thickens too much.
Can I Freeze This Soup?
Yes, this soup freezes well! After cooling completely, transfer it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove, adding a bit of water or broth to help regain its creamy consistency.
