Friday, December 2, 2011

Wisconsin Cauliflower Soup

Tis the season...for soup! I absolutely love soups. To be specific I love creamy cheesy soups! Since it has been getting quite cold around these parts I have been wanting and making more and more soups. I love something warm when its all cold outside. This soup fits all of my criteria for a soup that I love. I also kinda love that it is pureed until smooth. I love smooth creamy soups, and if you have children (or picky husbands) they won't even know that there is cauliflower in it!

Wisconsin Cauliflower Soup

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup Pepper Jack cheese, shredded
Season with salt and pepper as desired

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

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 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 are the added dishes!}

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.

Recipe Source:Adapted slightly from Utah Deal Diva


  1. Hey! I just made this the other day, but I did it crockpot style:
    water, broth, onion, salt, butter, cauliflower in crock pot on high for 4-5 hrs (until cauliflower soft enough), then add in other ingredients except cheese and use immersion blender til smooth (I didn't put in mustard cuz it's gross). I used 2 cups "taco/nacho cheese" mix for the cheese because I had it. It tasted great. Maybe add in some pepper to the first crock pot ingredients to make up for the lack of pepper jack cheese?

  2. That looks and sounds perfect for these cold days! I also love a good creamy soup, the cheese is bonus!

  3. So I gotta ask - are you from Wisconsin? I grew up around Madison, so I am just curious!
    Looks like a perfect soup for those COLD nights!

  4. mmmmmm....Love it! A great way to warm up and to sneak in the cauliflower!!! Fabulous!

  5. Looks great - perfect for a chilly day!