Creamy Cauliflower and Asiago Soup

Name: Creamy Cauliflower and Asiago Soup
Total time: 30
Yield: 6
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

Recipe by BIGLINZ54 from allrecipes.com

Dinner,Lunch 30 Mins.

Ingredients

6 servings

•

3 (14 ounce) cans low-sodium chicken broth
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1 head cauliflower, cut into 1-inch pieces
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¼ cup dry white wine
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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

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.