Asiago Roasted Garlic Cauliflower

The first time I made this soup, my apartment smelled so incredible that my neighbor knocked on my door to ask what I was cooking. The combination of roasted garlic and Asiago cheese creates this aroma that just wraps around you like a blanket on a cold day. I've since learned to always make a double batch because it disappears faster than I expect.

Last winter, my sister came over feeling completely drained from work, and I served her this soup with some crusty bread. She took one sip and actually teared up, saying it reminded her of meals we had at our grandmother's house. Now she requests it every time she visits, and I've learned that this soup isn't just food—it's comfort in a bowl.

Ingredients

• 1 large head cauliflower: About 2 lbs, cut into florets—fresh cauliflower gives the best texture, but frozen works in a pinch though you'll want to thaw and pat it dry first
• 1 large yellow onion: Chopped into small pieces so they cook down evenly and don't leave chunks in your smooth soup
• 2 medium carrots: Peeled and sliced—these add natural sweetness and beautiful color to the finished soup
• 1 celery stalk: Chopped, this adds subtle savory depth that balances the richness
• 1 whole garlic bulb: Roasting the entire bulb transforms it into something completely different from raw garlic—sweet, spreadable, and incredibly aromatic
• 1 cup grated Asiago cheese: This cheese melts beautifully and has a sharper, more complex flavor than Parmesan, though you can substitute if needed
• 1 cup whole milk or half-and-half: Creates that silky restaurant-style texture without making the soup too heavy
• 2 tbsp unsalted butter: For sautéing the vegetables—butter adds a richness that olive oil alone can't match
• 4 cups vegetable broth: Low-sodium broth gives you control over the final seasoning
• 2 tbsp olive oil: Helps the cauliflower roast and caramelize properly
• 1/2 tsp salt: Adjust to your taste after the cheese is added since Asiago is naturally salty
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 1/4 tsp smoked paprika: Optional but adds a lovely smoky undertone
• 1/8 tsp ground nutmeg: The secret ingredient—just a pinch makes the creamy base taste more complex
• Chopped fresh parsley or chives: For garnish and a pop of fresh color
• Additional grated Asiago cheese: For topping each bowl because more cheese is never wrong

Instructions

Roast the vegetables:

Preheat your oven to 400°F and slice the top off the garlic bulb so the cloves are exposed. Drizzle the garlic with 1 tablespoon olive oil, wrap it tightly in foil, and place it on a baking sheet with your cauliflower florets. Toss the cauliflower with the remaining olive oil, spread everything in a single layer, and roast for 30 minutes, stirring the cauliflower halfway through until it's golden brown and tender.

Build the flavor base:

While the vegetables roast, melt the butter in a large pot over medium heat. Add the chopped onion, carrots, and celery, cooking them for 5 to 6 minutes until they've softened and released their aroma—this creates a savory foundation for the soup.

Combine and simmer:

Squeeze the roasted garlic cloves from their skins directly into the pot (they should slip out easily), then add all the roasted cauliflower. Pour in the vegetable broth and bring everything to a gentle simmer. Let it cook for 10 minutes so all those roasted flavors can really meld together.

Blend to perfection:

Remove the pot from heat and use an immersion blender to puree the soup until it's completely smooth. If you're using a regular blender, work in batches and be careful with hot liquid—never fill the blender more than halfway and vent the lid to release steam.

Add the creamy finish:

Stir in the Asiago cheese and milk, then return the soup to low heat. Keep stirring until the cheese has completely melted and the soup is silky and creamy throughout. Season with salt, pepper, smoked paprika, and that pinch of nutmeg.

Serve and enjoy:

Ladle the hot soup into bowls and top with chopped parsley, chives, and an extra sprinkle of grated Asiago cheese. It's perfect on its own or served with crusty bread for dipping.

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This soup has become my go-to when friends need comforting, whether they're fighting a cold or just having a rough week. Something about that first creamy spoonful makes people pause and take a deep breath, like they're remembering what it feels like to be taken care of.

Making It Ahead

This soup actually tastes better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to four days. When reheating, add a splash of milk because the soup will thicken up as it sits.

Texture Secrets

If you want an even velveter texture, try passing the pureed soup through a fine-mesh sieve. It takes a few extra minutes but removes any remaining fiber for that ultra-smooth restaurant consistency. I usually skip this step unless I'm serving it to company.

Serving Ideas

A simple green salad with vinaigrette cuts through the richness beautifully. Crusty bread is almost mandatory for soaking up every last drop. I also love serving this alongside a light white wine like Pinot Grigio.

• Roast some extra cauliflower florets to use as a garnish
• Try drizzling with truffle oil for an elegant dinner party version
• Keep some extra grated Asiago at the table for sprinkling

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There's something deeply satisfying about turning a humble vegetable into something this elegant and comforting. I hope this recipe finds you on a day when you really need it.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors continue to meld. Prepare it completely, then refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to restore creaminess.

→ What makes Asiago cheese special in this soup?

Asiago brings a distinctive sharp, nutty flavor that sets this soup apart from typical cheddar-based versions. Its melting qualities create exceptional silkiness while adding depth that complements roasted vegetables beautifully.

→ Can I freeze this soup?

Yes, though the texture may change slightly. Freeze before adding the final milk and cheese for best results. When reheating, add the dairy fresh. Properly stored, it keeps frozen for up to 3 months.

→ What's the purpose of roasting the cauliflower first?

Roasting caramelizes the cauliflower's natural sugars, adding complexity and depth you can't achieve through boiling alone. The golden-brown edges contribute nutty, savory notes that make this soup truly exceptional.

→ Can I use frozen cauliflower?

Fresh cauliflower works best here since roasting frozen pieces yields watery results. However, you could steam frozen cauliflower and skip the roasting step, though you'll lose some of that caramelized depth.

→ How do I adjust the consistency?

For thicker soup, reduce broth by 1/2 cup or add a peeled potato during simmering. To thin, simply add more broth or milk until reaching your desired consistency. The puree should coat a spoon.