Creamy Cauliflower and Asiago Soup

There’s nothing quite like a bowl of creamy soup to warm you up on a chilly day.

This Creamy Cauliflower and Asiago Soup is the perfect comfort food, with its velvety texture and rich, cheesy flavor.

It’s a simple, satisfying dish that makes cauliflower the star of the show — a great way to sneak some veggies into your meal while impressing your guests.

Whether you’re craving something cozy for yourself or looking to serve a crowd, this soup is sure to hit the spot!

Ready to make it? Let’s dive in!

For Creamy Cauliflower and Asiago Soup

Chicken Broth – I use low-sodium chicken broth to control the salt level in the soup.
Cauliflower – The star of the dish, cut into 1-inch pieces to cook evenly.
Chicken Broth – Adds depth to the flavor.
Bay Leaves – These help infuse the broth with aromatic notes.
Garlic – Fresh garlic gives the soup a savory base.
Cream Cheese – This creates the rich and creamy texture of the soup.
Asiago Cheese – Adds a nutty, savory flavor and helps thicken the soup.
Salt and Pepper – For seasoning, adjust to taste.
Fresh Rosemary – Chopped for an earthy, fragrant note.
Fresh Thyme – Adds brightness and pairs well with the rosemary.

Creamy Cauliflower and Asiago Soup

Craving a comforting, creamy soup that’s both delicious and a hit with everyone, even the kids? This Creamy Cauliflower and Asiago Soup combines the natural sweetness of cauliflower with the savory richness of Asiago cheese, creating a velvety, mouthwatering dish that’s perfect for any occasion.

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Course: Soup

Cuisine: American

Keyword: Creamy Cauliflower and Asiago Soup

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Notes

Ingredients:

3 (14 oz) cans of low-sodium chicken broth
1 head of cauliflower, cut into 1-inch florets
½ cup low-sodium chicken broth
2 bay leaves
1 clove garlic, minced
1 (8 oz) package cream cheese, softened
4 oz Asiago cheese, diced (adjust to taste)
Salt and freshly ground black pepper, to taste
1 tablespoon fresh rosemary, chopped
2 teaspoons fresh thyme leaves

Instructions:

In a large pot, bring the chicken broth to a boil. Add the cauliflower, white chicken broth, and bay leaves. Cook over medium-high heat until the cauliflower is tender, about 10-15 minutes.
In a separate bowl, combine the garlic, cream cheese, and Asiago cheese.
Using a slotted spoon, remove the cauliflower from the broth and add it to the cheese mixture. Discard the bay leaves from the broth.
Mash the cauliflower mixture with a potato masher until smooth and well combined. Season with salt and pepper to taste.
Stir the cauliflower and cheese mixture back into the broth, blending until smooth. Adjust the seasoning with rosemary, thyme, salt, and pepper.

Nutrition

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Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower works just fine in this recipe. Simply thaw it before cooking for a smoother consistency when blended.
How can I make this soup thicker without using extra cream?
If you’d like a thicker soup, try blending the cauliflower longer for a creamier texture, or add a small amount of cooked potato to the soup before blending. It will help thicken the soup without extra cream.
I don’t have fresh rosemary or thyme. Can I use dried herbs?
Definitely! You can use dried herbs instead of fresh ones. For every tablespoon of fresh rosemary or thyme, use about one teaspoon of dried herbs. It will still give you great flavor.
Can I make this soup in advance?
Yes, this soup stores well! Prepare it up to the blending step, allow it to cool, and then refrigerate. Simply reheat it over low heat when you’re ready to serve.
How can I adjust the flavor to make it spicier?
To add some heat, toss in a pinch of red pepper flakes or a small amount of cayenne pepper while cooking. You can always adjust the level of spice to your liking!