Wisconsin Cauliflower Soup

5 from 1 vote

Wisconsin Cauliflower soup made with a head of cauliflower, broth, seasonings & cheese! Creamy low cal soup that's easy to make & goes well with grilled cheese. No one guesses it's made with cauliflower!

Prep Time20

Cook Time30

Total Time50

Course: Soups & Stews, Vegetables

Cuisine: American

Keyword: Wisconsin Cauliflower Soup

Servings:

Calories: 213kcal

Author: Jessica & Nellie

Ingredients

2 tbsp Butter or margarine
1 Onion chopped
¼ cup All-purpose flour
½ tsp Salt
2 cup Milk**
1 ½ cup Water**
14 oz chicken broth
1 head cauliflower ~ 2lbs, cut into 1" chunks
1 tsp Dijon mustard
1 cup Sharp cheddar cheese shredded
1 cup Pepper Jack cheese shredded

Instructions

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.
Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes.
In a blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. {Don't let this step deter you from making the soup! Blending it is really easy and so worth the extra 3 minutes. The most annoying part is the added dishes!} If you have an immersion blender, use it- it literally takes less than a minute to blend.
Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.
**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

Nutrition