Creamy Cauliflower and Asiago Soup

Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

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

Step: 3

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

Step: 4

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

Step: 5

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

NUTRITION FACT

Per Serving: 249 calories; protein 12.2g; carbohydrates 7.3g; fat 18.9g; cholesterol 61.3mg; sodium 462.9mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb