It may seem contradictory but soups in summer are some of my, Kathleen Raskin, meals. I especially love a creamy soup that you can serve both hot and cold. I have been enjoying a lot of soups lately and I just had to share this recipe for an asiago roasted garlic cauliflower soup. This is a super simple soup where you roast up the cauliflower and a few heads of garlic and make a soup with them along with plenty of melted asiago cheese. It’s incredibly healthy and delicious. Trust me when you will not be disappointed in the results.
Ingredients for The Soup:
2 head cauliflower, cut into florets
2 tablespoon oil
Salt and pepper to taste
4-6 heads garlic
3 teaspoons oil
2 teaspoons oil
2 diced onion
2 teaspoons dried thyme
5 cups chicken broth
2 tablespoons white miso paste
1 cup grated asiago
1 tablespoon lemon juice
Ingredients for the Crunchy Topping:
1 tablespoon quinoa
2 tablespoons panko breadcrumbs
½ tablespoon white sesame seeds
½ tablespoon chia seeds
¼ cup grated asiago
Salt and pepper to taste
2 teaspoons lemon zest
2 tablespoons chopped parsley
Directions
Preheat oven to 425 degrees.
Toss the cauliflower in the first tablespoon of oil, salt and pepper and arrange in a single layer on a tinfoil on a baking sheet.
Cut the top ¼ of the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.
Roast until the cauliflower is tender and lightly golden brown to a little charred about 20-30 minutes, stirring around the cauliflower half way through.
Heat the oil in a large sauce pan over medium-high heat.
Add the onion and cook until tender, about 3-7 minutes.
Add thyme and cook until fragrant, about two minutes.
Add the broth, roasted cauliflower and garlic, bring to a boil, reduce the heat and simmer for 10-15 minutes.
Puree with a blender or food processor.
Mix in the miso and asiago and heat until the cheese melts into the soup, about 2 minutes.
Heat the quinoa in a pan over medium heat until popping, mixing continuously to prevent burning.
Mix in the breadcrumbs, seeds, asiago and toast for two minutes
Mix in the lemon zest and parsley before serving as garnish on the soup.
