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Creamy Cauliflower and Asiago Soup

Rated as 4.78 out of 5 Stars

"Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests."
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30 m servings 249
Original recipe yields 6 servings


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  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.
  2. Mix garlic, cream cheese, and Asiago cheese together in a bowl.
  3. Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
  4. Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
  5. Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

Nutrition Facts

Per Serving: 249 calories; 18.9 7.3 12.2 61 463 Full nutrition

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Read all reviews 5
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Delicious soup! I pulsed the cauliflower and cheeses in the food processor instead of using a potato masher

This recipe is a keeper. I did change a few things around...I used a 32 oz Box of Chicken Broth to boil Cauliflower in, but after accessing everything ink re I wanted thicker soup so I then took...

Tastes great! Would put it in the food processor next time.

I made this last night and it was absolutely delicious! I made it according to the recipe, no changes, no substitutions. This recipe is a keeper!

Absolutely delicious as written. Would not change a thing. Creamy, but with texture with just enough spices.