Roasted Cauliflower and Asiago Soup

 I don't know about you but I always prefer a creamy soup! There's just something more to a chowder than there is to chicken noodle. And I have to say, I have NEVER been a fan of chicken noodle! ugh! I just can't handle the soggy noodles and vegetables. no thank you! 


Anywho...I love cauliflower because even though its pretty simple on its own, it's so versatile. And by pureeing it, you can hide it many dishes and use it as a substitute for heavy cream or milk. I have a great mac and cheese recipe that calls for a whole head of it and you would never know! This recipe has no milk or cream, you can add some if you so choose, but the great thing is you don't have to!


Roasted Cauliflower and Asiago Soup
recipe by Sabrina W. for eat.drink.and be merry.
serves 6 to 8
1 large head of cauliflower, stem and leaves removed and cut into little florets
1 medium onion, cut into 8 wedges
4 garlic cloves, kept in their skins
3 to 4 cups chicken stock (depending on how much cauliflower you have)
1 1/4 cup shredded asiago cheese
olive oil
1 tablespoon dried thyme
salt and pepper


Preheat your oven to 425 degrees.


Arrange cauliflower, onions, and garlic cloves on a sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, and thyme.


Roast for 40-45 minutes, or until fork tender.


Remove the garlic cloves and set aside. Transfer roasted veggies with all their juices to a large pot. Carefully peel the garlic cloves and slide out roasted garlic into the pot. Add the chicken broth and puree with a hand blender until it reaches your desired consistency. 


Bring pot to a simmer on the stove and simmer for 10 minutes.  Add in 1 cup of the asiago cheese and stir. Save the rest to top the soup off.