Wisconsin Cauliflower Soup
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
128 kcal
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Course
Main Course, Soup
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Cuisine
American
Wisconsin Cauliflower Soup
Description
Wisconsin Cauliflower Soup starts by sautéing onions and garlic in butter to build a flavorful base. Fresh cauliflower florets are then steamed gently in chicken broth until tender before being blended with half-and-half and mustard powder, yielding a velvety smooth texture. The addition of shredded pepper jack cheese melts into the soup, adding subtle spice and rich savory notes characteristic of Wisconsin-style comfort foods. Seasoned with salt and pepper, the soup balances creaminess and mild heat without overpowering the delicate cauliflower flavor.
This soup can be enjoyed on its own or garnished with extra shredded cheddar or Parmesan cheese for more cheesiness. Using half-and-half keeps the richness moderate, and for vegetarian versions, swapping chicken broth for vegetable broth works well. Frozen steamable cauliflower can replace fresh to reduce prep time without compromising texture.
Blending thoroughly is important to achieve the signature creamy consistency. This soup suits chilly days where a warm, rich bowl is appreciated, offering creamy texture complemented by gentle cheese complexity.
Ingredients
- 1 tablespoon butter
- 1 onion finely diced, medium, sweet, white or yellow
- 3 cloves garlic minced
- 14.5 ounce chicken broth reduced-sodium
- 2 pounds cauliflower florets
- 1 cup half-and-half
- 1/2 teaspoon mustard powder dry
- salt to taste
- black pepper to taste
- 1 cup pepper jack cheese shredded
Instructions
- In a large skillet, melt butter over medium heat.
- Add onion, and cook until soft, about 3-5 minutes.
- Add garlic, and cook, stirring frequently, for about 30 seconds.
- Pour in chicken broth.
- Add cauliflower, and cover skillet (I just use a piece of foil).
- Let the cauliflower steam until fork-tender, about 10 minutes.
- Carefully add cauliflower and broth mixture to a blender.
- Add in fat-free half-and-half and dry mustard.
- Blend until smooth.
- Season with salt and pepper to taste.
- Stir in shredded cheese, and let melt.
- Garnish with a pinch of shredded cheddar or Parmesan cheese, if desired.
Notes
- Vegetable broth can substitute chicken broth to make the soup vegetarian.
- Frozen steamable cauliflower can be used to simplify preparation; steam according to package and add directly to broth.
- Choose half-and-half, cream, or fat-free half-and-half based on dietary preference; richness and texture will vary slightly.
- Use different cheese types like Parmesan or Asiago for flavor variation instead of pepper jack.
- Ensure thorough blending for a fully smooth and creamy soup texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 128kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 365mg | 15% |
| Potassium | 480mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 57.2mg | 64% |
| Calcium | 171mg | 17% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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