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Wisconsin Cauliflower Soup


  • 2 tbsp Butter or margarine
  • 1 med. Onion, chopped
  • 1/4 cup All-purpose flour
  • 1/2 tsp Salt
  • 2 cup Milk**
  • 1 1/2 cup Water**
  • 1 can (13 3/4 to 14 1/2 ounces) chicken broth
  • 1 head (2 1/2 pounds) cauliflower cut into 1in chunks
  • 1 tsp Dijon mustard
  • 1 cup Sharp cheddar cheese, shredded
  • 1 cup Pepper Jack cheese, shredded


  • 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.