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.
- 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
- 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.