Creamy Cauliflower and Asiago Soup

Creamy Cauliflower and Asiago Soup
  • 3 (14 ounce) cans low-sodium chicken broth
  • 1 head cauliflower, cut into 1-inch pieces
  • 1/4 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


  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.

05/06/2018
Creamy Cauliflower and Asiago Soup, recipe PT15M PT1H 5 455 calories

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