Name: Creamy Cauliflower and Asiago Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Low-sodium chicken broth - 3 (14 ounce) cans; Cauliflower, cut into 1-inch pieces - 1 head; Dry white wine - ¼ cup; Bay leaves - 2; Garlic, diced - 1 clove; Cream cheese, softened - 1 (8 ounce) package; Diced Asiago cheese, or more to taste - 4 ounces; Salt and ground black pepper to taste - 4 ounces; Chopped fresh rosemary - 1 tablespoon; Fresh thyme leaves - 2 teaspoons

Ingredients for - Creamy Cauliflower and Asiago Soup

1. Low-sodium chicken broth 3 (14 ounce) cans

2. Cauliflower, cut into 1-inch pieces 1 head

3. Dry white wine ¼ cup

4. Bay leaves 2

5. Garlic, diced 1 clove

6. Cream cheese, softened 1 (8 ounce) package

7. Diced Asiago cheese, or more to taste 4 ounces

8. Salt and ground black pepper to taste 4 ounces

9. Chopped fresh rosemary 1 tablespoon

10. Fresh thyme leaves 2 teaspoons

How to cook deliciously - Creamy Cauliflower and Asiago Soup

1 . Stage

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 . Stage

Mix garlic, cream cheese, and Asiago cheese together in a bowl.

3 . Stage

Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.

4 . Stage

Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.

5 . Stage

Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.