IMG-5534-Facetune-03-01-2021-20-58-49.JPG

Asiago Bagel Soup

A bagel…soup?! Why not! This year, I want to bring you more bold recipes inspired by my weird cravings, and hopefully, you’ll find them just as delightful as I do. This soup is vegetarian and uses cauliflower as its thickening agent. Make it gluten free by using your favorite GF bread for the croutons! It’s full of roasted garlic, tangy asiago cheese, cream cheese, and topped with crispy oven-baked “bagel” croutons you’ll make yourself. Seriously…it’s good. I hope you’ll love this one as much as I do.

Prep Time: 10 minutes

Cook Time: 1 hour

Level: Easy/Medium

Ingredients - serves 2-4

  • 1 large head of cauliflower

  • 5 cloves of garlic

  • 4 tbsp. olive oil, separated

  • 2 plain bagels

  • 1/2 tsp garlic powder

  • 4 cups of veggie stock

  • 1.5 loose cups shredded asiago cheese, plus extra for serving

  • 8oz. low fat cream cheese, cut into chunks

  • Kosher salt and pepper

 

  1. Pre-heat oven to 425.

  2. Cut the cauliflower into florets (they can be larger than if you were just making it to roast and eat plain) and peel 5 cloves of garlic. Place the cut cauliflower and garlic cloves on a baking sheet. Drizzle 2 tbsps. of olive oil over it all and lightly season with some salt and pepper. Make sure the top of the garlic head is facing up and nice and oiled down. Roast in the oven for 45 minutes.

  3. Cut the bagels into inch cubes. Place on a new baking sheet and drizzle with about 2 tbsps. of olive oil. Sprinkle with some salt and the garlic powder, and use your hands to mix it all together. Set aside and wait to put in the oven the the cauliflower and garlic come out.

  4. Once the cauliflower and garlic are done roasting, take it out and put the bread in to make the croutons. Let them bake on 425 as well for 12 minutes, or until lightly browned. Maybe shake once or twice while toasting.

  5. Bring the veggie stock to a simmer in a large pot. Add the cauliflower and the roasted garlic, stir and cover, and let simmer together for 5 minutes.

  6. Blend it all together by using an immersion blender OR adding contents to a blender. Blend until smooth and no large chunks of cauliflower remain. Stir in the chunks of cream cheese and shredded asiago cheese. Let melt in and stir until it’s all creamy and smooth. If some chunks of cream cheese remain, you can further blend or just leave it like that, no issue there. So it’s up to you.

  7. Serve warm!

    Plating: Top each serving with soup with the “bagel” croutons and some extra asiago cheese. Enjoy!