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Thick, rich, cheesy soup on a chilly November day. Could there be anything more comforting? Using cauliflower instead of potatoes to create this thick Asiago Bisque Soup means you can warm up without the added carbs.
Asiago Bisque Soup
Ingredients
- 2 tbsp butter
- 2 stalks celery, sliced
- 1/2 cup onion, chopped
- 1/2 tsp salt
- 1/2 cup dry white wine
- 3 cups chopped cauliflower florets (about 12 ounces)
- 2 cups chicken broth
- 4 ounces grated Asiago cheese
- 1 cup whipping cream
- Additional salt and pepper to taste
- 4 slices bacon, cooked and crumbled
Instructions
- In a large saucepan over medium heat, melt butter. Once melted and hot, add celery, onion and salt. Cook until vegetables are tender, about 5 minutes. Add wine and cook until most of the wine has evaporated.
- Add cauliflower and broth. Cover and cook until cauliflower is soft, about 15 minutes. Blend with an immersion blender or transfer to a blender to puree.
- Stir in the asiago cheese and stir until melted and combined. Stir in whipping cream and season to taste.
- Sprinkle with crumbled bacon when serving.
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What is the serving size? Yields 6 what? Thanks
Made this yesterday as I had cauliflower- already cooked, riced, and frozen!! Just waiting for the right day!! Can I tell you just how YUMMY this soup is?? It’s going to be worked into regular rotation for SOUP FAVES!!! I love the creaminess, and the idea of it being LOW CARB for post holidays is the BEST!!!
Have you tried this with any other cheeses?
OMG, this looks wonderful ! I’ll be putting this on next week’s menu !