Creamy Cauliflower and Asiago Soup
A rich, creamy soup that brings comfort in every spoonful, this recipe makes cauliflower the star of the show!
With a blend of Asiago cheese, fragrant herbs, and chicken broth, it’s a simple yet indulgent dish that will have even the pickiest eaters coming back for more.
Perfect for cozy nights or impressing guests, this creamy cauliflower soup is bound to become a favorite!
For Creamy Cauliflower and Asiago Soup
- Chicken Broth – The base of the soup, providing a savory depth of flavor.
- Cauliflower – The star of the soup, tender and creamy once cooked.
- Bay Leaves – Infuses the broth with a hint of herbal flavor.
- Garlic – A key ingredient for flavor, bringing in a savory punch.
- Cream Cheese – Adds creaminess to the soup and helps blend the cauliflower into a smooth texture.
- Asiago Cheese – This cheese brings a rich, sharp flavor, complementing the creamy base.
- Salt and Black Pepper – Essential for seasoning and enhancing the flavors.
- Fresh Rosemary – Adds an aromatic herbal touch to the soup.
- Fresh Thyme – A fragrant herb that adds a mild earthy flavor.
Creamy Cauliflower and Asiago Soup
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Ingredients:
- 3 (14-ounce) cans low-sodium chicken broth
- 1 head of cauliflower, cut into 1-inch pieces
- 1–2 tablespoons lemon juice
- 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 fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves
Instructions:
- Cook the cauliflower: In a large pot, bring the chicken broth to a boil. Add the cauliflower, lemon juice, and bay leaves. Cook over medium-high heat until the cauliflower is tender, about 10 to 15 minutes.
- Prepare the cheese mixture: While the cauliflower cooks, mix the garlic, cream cheese, and Asiago cheese together in a bowl.
- Combine and mash: Use a slotted spoon to remove the cauliflower from the broth and add it to the cheese mixture. Discard the bay leaves. Mash the cauliflower and cheese mixture with a potato masher until smooth. Season with salt and pepper to taste.
- Finish the soup: Stir the mashed cauliflower mixture back into the broth. Mix well until smooth. Add the rosemary, thyme, and additional salt and pepper to taste.
- Serve: Ladle the soup into bowls and enjoy the creamy, flavorful goodness!
Calories: 249 kcal | Carbohydrates: 7g | Protein: 12g | Fat: 19g | Saturated Fat: 12g
Cholesterol: 61mg | Sodium: 463mg | Potassium: 348mg | Fiber: 3g | Sugar: 3g
Vitamin A: 1384 IU | Vitamin C: 45mg | Calcium: 190mg | Iron: 1mg
- Can I use frozen cauliflower instead of fresh?
Yes, you can absolutely use frozen cauliflower. Just make sure it’s thawed and drained to avoid extra moisture in your soup.
- Is lemon juice essential for the flavor?
Not at all! If you’d prefer not to use lemon juice, feel free to substitute with vegetable broth for some extra brightness in the soup.
- What can I use if I don’t have Asiago cheese?
You can swap Asiago with Parmesan or Pecorino Romano. They’ll bring a similar sharp, nutty flavor to the soup. Just adjust the amount according to your taste.
- How do I make the soup spicier?
If you like a little heat, sprinkle in some red pepper flakes, or add a dash of hot sauce while the soup is cooking. Start small and taste-test as you go.
- Can I make the soup in advance?
Absolutely! You can prepare it ahead of time and store it in the fridge for up to three days. Just reheat gently on the stove, adding a bit of broth if it thickens too much.
