Wisconsin Cauliflower Soup
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1⁄4 cup flour
- 2 cups milk
- 1 1⁄2 cups water
- 2 cups vegetable broth
- 2 heads cauliflower (chopped, plus more to roast and garnish if desired)
- 1 teaspoon Dijon mustard
- 2 cups white cheddar cheese (I used cheddar, use whatever you like)
directions
- In a large Dutch oven or sauce pot over medium heat, melt the butter and cook until lightly browned, about 4 to 5 minutes. Watch the butter carefully so you don't burn it.
- Add the onion and cook until the onion is softened and translucent, about 4 to 5 minutes.
- Add the flour and stir constantly, until the flour is light golden in color, about 3 to 4 minutes or so.
- Slowly add the milk, stirring continuously.
- Add the chopped cauliflower and bring the mixture to a boil.
- Reduce the heat to low, cover, and let simmer until the cauliflower is softened, about 10 minutes.
- Using an immersion blender, blend the soup until the cauliflower is completely pureed. You can use an electric blender in batches if you don't have an immersion blender, but be careful not to burn yourself.
- Once completely blended, add the mustard and the cheese and stir until the cheese is completely melted.
- Serve immediately and garnish with roasted cauliflower, additional cheese, and season with salt and pepper, if desired.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.