Cauliflower and Asiago Soup

Garnished with a pretty Christmas tree pesto drizzle, this delightful, asiago cream soup always warms the tummy and soul.

Wisconsin Cheese Cauliflower and Asiago Soup  Recipe
Active Time
1 Hour


Cauliflower and Asiago Soup:

Homemade Pesto:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago can be used in this recipe.


Cauliflower and Asiago Soup:

  1. Sauté leek in olive oil in a Dutch oven or stockpot over medium-high heat for 2-3 minutes or until crisp-tender. Reduce heat to medium. Stir in cauliflower florets and bay leaf; cook and stir for 6-8 minutes until cauliflower is crisp-tender. Add wine, stirring to loosen any browned bits from bottom of pan. Bring to a boil; cook and stir until liquid is reduced to 1/2 cup.
  2. Reduce heat to medium-low. Stir in chicken stock. Bring to a boil; cook for 5-8 minutes until cauliflower is tender, stirring occasionally.
  3. Reduce heat to low. Gradually whisk in cream. Return to a gentle boil over medium heat, whisking constantly; heat through. Remove from the heat. Season with salt and pepper to taste. Cool slightly. Remove and discard bay leaf.
  4. Process soup, in batches, in a blender or with an immersion blender until smooth. Return to the pan. Warm over low heat. Gradually whisk in asiago until melted. Remove from the heat.

Homemade Pesto:

  1. Place the parsley, basil and salt into food processor; cover and pulse until coarsely chopped. While processing, slowly drizzle in olive oil until blended. Garnish servings with pesto and red pepper flakes if desired.

Recipe Tip

We used chardonnay wine in this recipe.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

In Wisconsin, cheesemakers age asiago to develop sharper flavors that resemble a cross between aged cheddar and parmesan.

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