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 caloriescarbohydrate: 7.3 gcholesterol: 61.3 mgfat: 18.9 gfiber: 2.5 gprotein: 12.2 gsaturatedFat: 11.9 gservingSize: -sodium: 462.9 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Creamy Cauliflower and Asiago Soup
Directions
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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.
Mix garlic, cream cheese, and Asiago cheese together in a bowl.
Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
Mash cauliflower and cream cheese mixture with a potato masher until well mixed, season with salt and black pepper.
Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.