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Asiago Roasted Garlic & Purple Cauliflower Soup

3 Ratings
The Skinny Fork
I love to feature delicious 'skinny' or healthified versions of recipes here on All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
What really makes this soup is the crispy, crunchy, cheesy seed and herb topping that goes on top. But the creamy, garlic-loaded soup is also pretty delightful by itself! You can use regular cauliflower if you can't find the purple kind, but it won't be as pretty.


Total Cooking Time


I love to feature delicious 'skinny' or healthified versions of recipes here on All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
Serves 6
4 heads
4 tsp
Extra-Virgin Olive Oil
1 head
Purple Cauliflower, cut
cut into florets
1 Tbsp
Extra-Virgin Olive Oil
White Onion, diced
1 tsp
Dried Thyme
Lemon, zested, juiced
1 Tbsp of juice and 2 tsp of zest
4 cups
Reduced Sodium Chicken Broth
3/4 cup
Asiago Cheese, freshly grated
to taste
Salt and Pepper
1 Tbsp
2 Tbsp
Panko Breadcrumbs
1/2 Tbsp
White Sesame Seeds
1/2 Tbsp
Black Sesame Seeds
1/2 Tbsp
Chia Seeds
2 Tbsp
Fresh Parsley, chopped
to taste
Nonstick Cooking Spray


Step 1
Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with foil or a silicone baking mat for easy cleanup; give a light coat of Nonstick Cooking Spray (to taste) and set aside.
Step 2
Cut the top 1/4 of the Garlic (4 head) off to expose the cloves inside. Top each with about 1 teaspoon of Extra-Virgin Olive Oil (4 teaspoon) and roll up within foil.
Step 3
Place the cut up Purple Cauliflower (1 head) and garlic onto the baking sheet and place in the oven to bake for 20-30 minutes (stirring around the cauliflower about halfway through) or until the cauliflower is roasted, and the garlic cloves are softened and turning a golden brown on the edges.
Step 4
Once done, remove from the oven and open the foil to allow the garlic to cool down.
Step 5
When the onion is done and the garlic is cooled enough to handle, remove the garlic cloves from the head. I did this by merely squeezing the head at the base until the cloves popped out.
Step 6
Place the Extra-Virgin Olive Oil (1 tablespoon) and the White Onion (1) into the bottom of a large stockpot and heat over a medium-high heat to cook until the onion is tender.
Step 7
Place the garlic into the pot with the onion and add in the Dried Thyme (1 teaspoon), 2 teaspoons of juice from the Lemon (1), Reduced Sodium Chicken Broth (4 cup) and the roasted cauliflower.
Step 8
Bring it all to a boil and reduce heat to simmer for 10 minutes.
Step 9
Once the soup is nearly done, start making your crunchy topping by heating the Quinoa (1 tablespoon) in a small skillet over medium heat. Cook only until the quinoa begins to brown and is 'popping'.
Step 10
Remove the skillet from the heat and stir in the Panko Breadcrumbs (2 tablespoon), White Sesame Seeds (1/2 tablespoon), Black Sesame Seeds (1/2 tablespoon), Chia Seeds (1/2 tablespoon), and 1/4 cup of the Asiago Cheese (1/4 cup)
Step 11
Set the mixture aside to cool and transfer the soup to a blender or food processor (or use a handheld immersion blender) to puree the soup with Asiago Cheese (1/2 cup) and Salt and Pepper (to taste).
Step 12
Add 2 teaspoons of lemon zest, Fresh Parsley (2 tablespoon), and more Salt and Pepper (to taste) to the crunchy topping.
Step 13
Divide the soup evenly among bowls and top each with some of the crunchy goodness. Serve right away and enjoy!

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