creamy cauliflower and asiago soup

Ingredients

• Servings: 6
• 3 (14 ounce) cans low-sodium chicken broth
• 1 head cauliflower, cut into 1-inch pieces
• 1/4 cup dry white
• 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

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• bring chicken broth to a boil in a large pot. cook cauliflower, white , 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.