Cauliflower is such a versatile vegetable that has recently been used in more and more ways. In a world where cauliflower can morph into almost anything, how about we let it shine for its own sake in a starring role? Cauliflower soup has been around forever, but we’ve never had one that we fell in love with. So off we went, trying to find a way to capture a good cauliflower flavor with complementary additions that would make us want to make it often. This Creamy Roasted Cauliflower and Asiago Soup is creamy and delicious with the perfect balance of flavors to enjoy on a cold day!
Roasting the cauliflower is the first step in building flavor in this creamy cauliflower soup. The slightly caramelized florets of cauliflower bring sweetness and beneficial bitterness to the soup at the same time. This step is necessary to add depth to the flavor profile in this recipe.
Roasting the cauliflower couldn’t be easier as well! The key here is to ensure that you roast the cauliflower long enough so that it is very soft. We roast the cauliflower florets in a single layer at 375°F for 40 minutes total with a flip halfway through. This may seem like a long time, but again, the goal is for the cauliflower to caramelize a bit and become super tender so that it easily blends.
Vegetable Stock Soup Base
The next important component in this recipe is using good vegetable stock and some complementary fresh herbs and spices, namely thyme and coriander. We can’t emphasize enough how important it is to use good quality vegetable stock. If you make your own vegetable stock, this is a bonus! But if not, make sure that the vegetable broth or stock is good enough that you would be able to have it on its own.
We also enjoy having cream as a base for the soup as well, combining it with a high-quality vegetable stock, to build flavors.
Asiago Cheese in Cauliflower Soup
Finally, some asiago cheese finishes the dish with depth of flavor and a slight cheesiness. We love using asiago cheese for this recipe due to the creamy texture. Asiago is somewhat similar to parmesan but with a bit more nuttiness. It pairs so well with cauliflower and the creaminess adds body to the soup in a beautiful way!
Achieving the Creamy Soup Texture
Achieving the smooth and creamy texture of the soup is achieved through blending. Immersion blenders just don’t accomplish the job well enough in our opinion. Neither does a food processor. The blender is the tool to get this soup to a consistency that has texture but is not lumpy. If you don’t have a blender, you can still make this soup using an immersion blender or food processor, but the texture won’t be as smooth.
Crispy Garnish of Prosciutto
The prosciutto is a major flavor addition as well as pitching in with salt content. If you are vegetarian and decide to forego the prosciutto, then you’ll probably need a little bit more salt to compensate. If you aren’t vegetarian, don’t skip the prosciutto!
If you are feeling fancy, we also including instructions to make parmesan tuiles. This is a great way to make the soup a bit elevated for a party or gathering. The soup can be served as an appetizer for up to 8 people, or as a dinner soup for 4 people.
We hope that you enjoy this recipe for Creamy Roasted Cauliflower and Asiago Soup! If you give it a try, click the heart to like this recipe, leave us a 5 star rating and a comment below, or tag us on Instagram @cooking_with_wine!
Looking for more delicious soup recipes? Check these out:
- Hearty Vegetable Pasta Soup
- Spiced Carrot Ginger and Fennel Soup
- Restaurant Style French Onion Soup
- Cozy Homemade Chicken and Dumplings
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