Notes
Ingredients(with measurements)
- 3 (14-ounce) cans low-sodium chicken broth
- 1 head cauliflower, cut into 1-inch pieces
- 1–2 tablespoons lemon juice
- 2 bay leaves
- 1 clove garlic, finely diced
- 1 (8-ounce) package cream cheese, softened
- 4 ounces Asiago cheese, diced (or more to taste)
- Salt, to taste
- Ground black pepper, to taste
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons fresh thyme leaves
-
Cook the Cauliflower
In a large pot, bring the chicken broth to a boil. Add the cauliflower, lemon juice, and bay leaves. Reduce the heat slightly and cook for 10–15 minutes, or until the cauliflower is fork-tender. -
Prepare the Cheese Mixture
While the cauliflower is cooking, combine the diced garlic, softened cream cheese, and Asiago cheese in a mixing bowl. Set aside. -
Combine and Mash
Using a slotted spoon, remove the cooked cauliflower from the broth and transfer it to the cheese mixture. Discard the bay leaves. Mash until smooth and creamy, then season with salt and black pepper to taste. -
Finish the Soup
Stir the mashed cauliflower mixture back into the pot with the broth until fully combined and smooth. Add the chopped rosemary and thyme, then adjust seasoning as needed. -
Serve
Ladle the soup into bowls and serve warm. Enjoy the rich, creamy, and comforting flavor.
- Serve with crusty bread or garlic toast
- Pair with a simple green salad
- Add a grilled cheese sandwich for a complete meal