Best Creamy Asiago And Artichoke Soup Recipes

CREAMY CAULIFLOWER SOUP WITH ARTICHOKE HEARTS, ASIAGO AND BACON!

Creamy Cauliflower Soup With Artichoke Hearts, Asiago and Bacon! image

Make and share this Creamy Cauliflower Soup With Artichoke Hearts, Asiago and Bacon! recipe from Food.com.

Provided by KerfuffleUponWincle

Categories Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

5 cups fresh cauliflower (1 large head, core and leaves removed, then chopped)
2 (14 1/2 ounce) cans chicken broth
1/2 cup heavy cream
1/4 teaspoon nutmeg (freshly grated)
1/4 teaspoon pepper (freshly ground)
1 (12 -14 ounce) can artichoke hearts (drained and chopped)
1/2 cup asiago cheese (shredded)
6 slices bacon (cooked crisp, drained and crumbled)

Steps:

Cook bacon until crisp; drain on paper towels and set aside.
Simmer cauliflower in chicken broth until tender (about 10 minutes). Puree in blender until it is as smooth as you'd like. Return to pot.
Add seasonings and heavy cream; heat through over very low heat.
Top individual servings with artichoke hearts, shredded Asiago cheese, and crumbled bacon.

Nutrition Facts : Calories 181.8, Fat 12.3, SaturatedFat 6.1, Cholesterol 32.6, Sodium 586.1, Carbohydrate 12.5, Fiber 6.7, Sugar 2.7, Protein 7.7

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

Ingredients

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.

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