Creamy Cauliflower and Asiago Soup recipe

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Ingredients

3 (14 ounce) cans low-sodium chicken broth
1 head cauliflower, cut into 1-inch pieces
¼ cup dry white wine
2 bay leaves
1 clove garlic, diced
1 (8 ounce) package cream cheese, softened
4 ounces diced Asiago cheese, or more to taste
salt and ground black pepper to taste
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves

Nutrition Info

248.5 calories
carbohydrate: 7.3 g
cholesterol: 61.3 mg
fat: 18.9 g
fiber: 2.5 g
protein: 12.2 g
saturatedFat: 11.9 g
servingSize: -
sodium: 462.9 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.

  2. Mix garlic, cream cheese, and Asiago cheese together in a bowl.

  3. Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.

  4. Mash cauliflower and cream cheese mixture with a potato masher until well mixed, season with salt and black pepper.

  5. Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

Recipe Yield

6 servings

Recipe Note

Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests.

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