Creamy Cauliflower and Asiago Soup
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Description
Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests.
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
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.
Nutrition Facts
serving: 6 servings
calories: 248.5 kcal
carbohydrates: 7.3 g
protein: 12.2 g
saturated fat: 11.9 g
cholesterol: 61.3 mg
sodium: 462.9 mg
fiber: 2.5 g
sugar: 3.1 g