Wisconsin Cauliflower Soup
User Reviews
4.9
Wisconsin Cauliflower Soup
Description
In this recipe, cauliflower is cooked with sautéed onions and garlic in butter, then simmered in a creamy broth made from a flour-thickened mix of half-and-half and chicken stock. Once the cauliflower is tender, the soup is pureed to create a smooth, creamy base. Dijon mustard is stirred in along with shredded white cheddar and pepper jack cheeses, which melt to enrich the soup with a flavorful, cheesy depth.
The soup is hearty and smooth, balancing the mild cauliflower flavor with sharp and slightly spicy cheese notes. It can be garnished with additional cheese, crumbled bacon, or chopped green onions to add texture and layers of flavor.
Ingredients
- 2 Tablespoons butter salted
- 1 onion chopped, medium
- 2 garlic minced, cloves
- 2 pounds cauliflower chopped into 1-inch pieces (about 1 large head of cauliflower)
- 1/4 cup all-purpose flour
- 2 cups half-and-half or whole milk
- 3 cups chicken broth
- 1 teaspoon kosher salt
- Pinch of black pepper
- 1 teaspoon Dijon mustard
- 1 cup White Cheddar Cheese shredded
- 1 cup pepper jack cheese shredded
Optional Toppings
- green onion chopped
- Bacon crispy, crumbled
- cheese additional
Instructions
- Melt the butter in the bottom of a large pot or dutch oven over medium-high heat. Add the onions and saute for about 5 minutes until softened and translucent. Add the garlic and saute another 30 seconds.
- Sprinkle the flour over the onions and cook for 1 minute, whisking to coat the flour. Whisk in the half-and-half, then the chicken broth. Season with the salt and pepper.
- Add the cauliflower and bring to a boil. Once boiling, reduce the heat to medium-low and cook, stirring occasionally, for about 15 minutes until the cauliflower is soft and cooked through.
- Blend the soup using either an immersion blender or by transferring part of the soup to a blender with the lid tilted to an angle to allow steam to escape. Work in batches until all of the soup is smooth, then return it to the pot.
- Heat the soup over medium heat and stir in the dijon mustard and cheeses until melted.
- Serve with additional shredded cheese sprinkled on top. Additional toppings like chopped green onions and crumbled bacon are also really good.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 1158mg | 48% |
| Potassium | 723mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 84mg | 93% |
| Calcium | 410mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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