Roasted Garlic, Cauliflower and Asiago Soup
- 1 head cauliflower chopped into florets
- 2-3 heads garlic
- 3 tbsp olive oil
- 4 cups vegetable broth or chicken
- salt and pepper
- 1 cup Asiago cheese grated
Preheat oven to 400 degrees. Cut the tops off the garlic, drizzle with a little olive oil, and wrap each head individually in foil.
Place the cauliflower florets on a large baking sheet, and toss with olive oil, salt and pepper. Place the cauliflower and garlic in the oven. Bake for 30 mins, tossing the cauliflower halfway through. Cauliflower is done when it's soft and lightly browned. Pull the garlic from the oven at the same time as the cauliflower, and let it cool in the foil before handling.
Add the broth to a large stock pot, and heat on medium heat. Remove the garlic from the foil, and squeeze the cloves out of each head. Place in the pot with the broth.
Reserve 1/4 of the cauliflower on a cutting board, and place the rest of it in the pot with the broth and garlic. Bring to a boil, and once bubbling, turn the heat down and bring the soup to a simmer. Cook for 15 minutes.
Using a hand blender, (or a regular blender) puree the soup until smooth. Chop the remaining cauliflower into small pieces, and add to the soup after it's pureed. Add in the grated Asiago cheese, and stir until smooth.
I’m going to try this this weekend, perfect weather for it, I’ll let you know how it turned out.
Super awesome soup! Very easy to make and has great flavour!! Can’t wait to try another recipe from you!
Made the soup the other night, great if you don’t have a lot of time to be in the kitchen. Just put everything in the oven then purée it! I put half cup more broth and it made it alittle to thin but still had great flavour. Can’t go wrong with roasted garlic!
Mmmmm garlic. This soup was delicious. I didn’t have asiago so I subbed with parmigiano and I used homemade broth. It was so flavorful and cheesy and I will def be making again.
Parm would be a perfect swap. I’ll have to try that myself next time I make it!
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