Wisconsin Cauliflower Cheese Soup

“So rich, your guests won't believe it's made with milk instead of cream. Use a blender not a food processor to puree the soup for an extra-smooth texture. Kids and adults alike will love this soup.”
READY IN:
30mins
SERVES:
4-6
YIELD:
4-6 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt and garlic; cook 2 minutes, stirring frequently.
  2. Stir in milk, chicken broth, red pepper, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
  3. In blender or with immersion blender blend cauliflower mixture at low speed until very smooth.
  4. Return cauliflower mixture to saucepan. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

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