Creamy Wisconsin Cauliflower Soup
This creamy and comforting cauliflower soup is a classic Wisconsin favorite, rich with sharp cheddar and a smooth, velvety texture. It’s the perfect way to warm up on a cold day, and you can easily customize it with toppings like crispy bacon and green onions.
Lovingly provided by McKinzie King and adapted
Creamy Wisconsin Cauliflower Soup
A creamy cauliflower soup featuring sharp cheddar and pepper jack cheeses, with a rich, velvety texture that’s perfect for chilly evenings. Top it with bacon and green onions for added flavor and crunch.
Ingredients
- 1 medium onion diced
- 3 Tablespoon butter
- 2 pounds cauliflower chopped into 1 inch pieces
- 1/4 cup flour
- 2 cups half and half
- 4 cups chicken broth
- 1 1/2 cup sharp cheddar cheese shredded
- 1/2 cup pepper jack cheese shredded
- 1/2 teaspoon salt
- 1 teaspoon dijon mustard
- green onions, bacon bits, additional cheese optional as toppings
Instructions
- In a large pot, melt 3 tablespoons butter over medium heat. Add the diced onion and cook for about 3–4 minutes, until softened and translucent.Add the chopped cauliflower and cook for 5–7 minutes, stirring occasionally to lightly brown the cauliflower.Sprinkle in the 1/4 cup flour and stir to coat the cauliflower. Cook for 1–2 minutes to form a roux.Gradually whisk in the 3 1/2 cups chicken broth and 2 cups half and half, stirring to prevent lumps. Bring to a boil and then reduce to a simmer. Let the mixture simmer for 15–20 minutes, until the cauliflower is tender.Once the cauliflower is soft, use an immersion blender or transfer the mixture to a regular blender and blend until smooth. If using a regular blender, return the soup to the pot once blended.Stir in the 1/2 cup sharp cheddar cheese, 1/2 cup pepper jack cheese, 1 teaspoon dijon mustard, and 1/2 teaspoon salt. Continue stirring until the cheeses are melted and the soup is creamy.Taste and adjust the seasoning if necessary, adding more salt or pepper as needed.Serve the soup hot, topped with optional green onions, bacon bits, and additional shredded cheese, if desired.
Notes
- If you prefer a chunkier texture, blend only half of the soup, leaving some cauliflower pieces for a bit of bite.
- You can use vegetable broth or even a low-sodium broth for a lighter version.
- This soup is best served fresh, but it can be refrigerated for up to 3–4 days. Reheat gently over low heat.
- For a spicier kick, feel free to add a dash of hot sauce or cayenne pepper to taste.
- This recipe can be easily doubled or tripled if you need to serve a larger group. Adjust the cooking time as needed, but keep an eye on the consistency and make sure to stir occasionally.
