Best 4 Wisconsin Cauliflower Cheese Soup Recipes

ZUPAS WISCONSIN CAULIFLOWER SOUP

Steps:

• In a large pot, melt 3 Tablespoons butter and cook the chopped onion until translucent and golden brown. Whisk in the flour. Gradually stir in half and half, water and chicken broth.
• Add the chopped cauliflower and heat to boiling. Reduce heat to medium low and allow the cauliflower to cook until tender about 15 minutes.
• In a blender or immersion blender with the center of the top removed to allow steam to escape, blend the soup in batches until smooth. Return to the pot.
• Heat soup to medium heat and add in dijon mustard and cheese and stir until melted. Serve with optional toppings.

WISCONSIN CAULIFLOWER CHEDDAR SOUP

Steps:

• 1. NOTE: It helps to have everything pre-measured and lined up before you start, so you're not running all over the kitchen cutting and measuring, instead of paying attention to the stove. LOL!
• 2. In large non-stick saucepan, melt butter over medium-low heat.
• 3. Add onion and cook until golden, about 10 minutes, stirring occasionally. Don't let it burn!
• 4. Stir in flour and salt; cook 2 minutes, stirring constantly. This is your roux; don't let it stick or burn!
• 5. Gradually stir in chicken broth, stirring constantly to avoid lumps. When smooth, slowly add the 1-1/2 cups of water, continuing to stir. Add cauliflower pieces and heat to a very light simmer. Cover and turn heat to LOW, to a bare simmer, until cauliflower is very tender, at least 20 minutes. Stir FREQUENTLY. When cauliflower is very tender and mushy, add the milk and stir it in well. Bring entire mixture back up to temperature, but do not boil or allow milk to scorch.
• 6. In a blender [with inner lid of cover removed to allow steam to escape], blend cauliflower mixture at low speed in small batches, until very smooth. NOTE: You might prefer to leave some of the cauliflower florettes in there, instead of pureeing all of them. I save some aside, and just give them one quick mash w/ a hand masher. That leaves a little bit of 'texture' to the soup. But it is excellent in its pureed form, too.
• 7. Return the entire mixture to saucepan; bring back up to temperature, until hot, stirring frequently. Don't let it boil.
• 8. Remove saucepan from heat. Stir in dijon and 1-1/2 cups of the cheese until melted and smooth.
• 9. Serving Ideas: Garnish soup with remaining cheese and serve right away with a hearty salad. Serve with a warm, thick, chewy baguette. Great for a bread dipper!
• 10. Per Serving (excluding unknown items): 225 Calories; 16g Fat (64.9% calories from fat); 12g Protein; 8g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 593mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
• 11. NOTES : Use a cauliflower that is about 2.5 pounds. 8-ounces of shredded cheese = 2 cups.

WISCONSIN CAULIFLOWER SOUP

Steps:

• 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.

CAULIFLOWER-CHEESE SOUP

Steps:

• In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
• Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.