Easy Creamy Cauliflower and Asiago Soup
Easy Creamy Cauliflower and Asiago Soup - 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
Instructions
- Step 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.
- Step 2
- Mix garlic, cream cheese, and Asiago cheese together in a bowl.
- Step 3
- Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
- Step 4
- Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
- Step 5
- Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.