Description
A sophisticated, creamy soup featuring double-roasted garlic and cauliflower blended with sharp Asiago cheese for a nutty, savory finish.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 head of garlic
- 1 medium onion, diced
- 4 cups vegetable broth
- 1 cup grated aged Asiago cheese
- 3 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Preheat oven to 400F.
- Toss cauliflower and garlic cloves with olive oil, salt, and thyme on a baking sheet.
- Roast for 25 minutes until edges are caramelized.
- Sauté diced onion in a large pot until translucent.
- Pour in vegetable broth and bring to a simmer.
- Add roasted cauliflower and garlic to the pot.
- Blend with an immersion blender until completely smooth.
- Lower heat and stir in grated Asiago cheese until melted and glossy.
- Season with black pepper and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian-Inspired