Creamy Roasted Cauliflower and Asiago Soup
Creamy Roasted Cauliflower and Asiago Soup is a warm, comforting dish perfect for chilly days or dinner gatherings. This velvety soup blends the nutty flavors of roasted cauliflower with sharp, creamy Asiago cheese, creating a rich flavor experience in every spoonful. Easy to prepare and versatile enough to be served as an appetizer or main course, this recipe will surely impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 medium head of cauliflower (about 2–3 cups florets)
- 2 tablespoons extra virgin olive oil
- 1 cup grated Asiago cheese
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until golden brown.
- In a large pot over medium heat, sauté diced onion and minced garlic in olive oil until soft (5-7 minutes).
- Add roasted cauliflower and vegetable broth to the pot; bring to a simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in heavy cream and grated Asiago cheese until melted; season with salt and pepper to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg