Creamy Cauliflower Soup With Artichoke Hearts Asiago And Bacon Recipes

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CREAMY CAULIFLOWER AND ASIAGO SOUP



Creamy Cauliflower and Asiago Soup image

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

Provided by BIGLINZ54

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 30m

Yield 6

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 7.3 g, Cholesterol 61.3 mg, Fat 18.9 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 11.9 g, Sodium 462.9 mg, Sugar 3.1 g

ARTICHOKE & BACON CAULIFLOWER SOUP



Artichoke & Bacon Cauliflower Soup image

When I had surgery, my oldest son, a chef, came to cook my meals. He made a simple cream of cauliflower soup with ingredients I had. I was so touched that he came to care for me. This soup reminds me of that special time. - Mildred Caruso, Brighton, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 large head cauliflower, broken into florets
2 cans (14-1/2 ounces each) chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
1/3 cup shredded Asiago cheese or Parmesan cheese
6 pieces bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, combine cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until cauliflower is tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the cream, nutmeg, salt and pepper; heat through. Serve with artichoke hearts, cheese and bacon.

Nutrition Facts :

CREAMY ASIAGO AND ARTICHOKE SOUP



Creamy Asiago and Artichoke Soup image

Make and share this Creamy Asiago and Artichoke Soup recipe from Food.com.

Provided by Stephanie Z.

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon butter
4 shallots, chopped
3 garlic cloves, minced
1 tablespoon all-purpose flour
2 cups chicken stock
1/2 cup white wine
1 potato, peeled and chopped into 1/2 inch cubes
1 (8 ounce) can artichoke hearts, drained
1 teaspoon dried thyme
1 teaspoon dried oregano
1/8-1/4 teaspoon cayenne pepper
salt, to taste
1/2 cup cream or 1/2 cup half-and-half
4 ounces asiago cheese, grated

Steps:

  • Heat olive oil and butter in a Dutch oven or pot over medium heat.
  • Add the shallots and garlic; saute for about 5 minutes. Add the flour and stir to coat.
  • Add the chicken stock, white wine, potatoes, artichokes, thyme, oregano, and cayenne pepper. Salt to taste.
  • Increase heat to bring to a simmer, then lower heat and continue to simmer, uncovered, until vegetables soften, about 20 minutes.
  • Purée the soup (An immersion blender works well here!).
  • If desired, you can freeze the soup at this point.
  • When ready to serve, heat the soup and whisk in the cream and asiago cheese.
  • Simmer until cheese is melted and soup just begins to bubble.

CREAMY CAULIFLOWER SOUP



Creamy Cauliflower Soup image

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

Steps:

  • In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

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