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Wisconsin Cauliflower Cheese Soup

October 6, 2013

1 Wisconsin Cauliflower Cheese Soup (1)

1 Wisconsin Cauliflower Cheese Soup (2)

3 T. Brummel and Brown butter (not shown in the picture)

1 medium onion, chopped

Melt butter and add chopped onions.  Saute in a large sauce pan for approximately 10 minutes over medium heat until onion gets golden in color.

1/4 cup flour

Add flour and stir to make a roux.  Heat for a couple of minutes.

1 cup half and half

1 cup milk

Slowly add half and half along with the milk.  Gradually add and stir the entire time.

1 Wisconsin Cauliflower Cheese Soup (3)

2 1/2 cups canned low sodium chicken broth – if you use regular chicken broth, cut down the salt that is added

Gradually add chicken broth, stirring constantly.

1 Wisconsin Cauliflower Cheese Soup (5)

1 large head cauliflower, chopped – about 2.5 pounds

Add chopped cauliflower and heat until boiling.

1 Wisconsin Cauliflower Cheese Soup (6)

Reduce heat and simmer, covered, until cauliflower is tender.  This will take approximately 15 – 20 minutes.

Place contents into a blender and blend until smooth.  Remove the center part of the lid to allow the steam to escape.

1 Wisconsin Cauliflower Cheese Soup (8)

1 1/2 tsp. garlic granules

1/4 tsp. pepper

1 tsp. seasoned salt

Return cauliflower mixture to saucepan, add seasonings.  Heat over medium heat until hot, stirring constantly.

1 tsp. Dijon mustard

3 cups sharp cheddar cheese, grated

1 cup pepper jack cheese, grated

Remove from heat; stir in mustard and cheese until melted and smooth.

1

Serve soup topped with a little cheese and bacon.

FULL RECIPE WITHOUT PICTURES —

WISCONSIN CAULIFLOWER CHEESE SOUP

3 T. Brummel and Brown butter

1 medium onion, chopped

1/4 cup flour

1 cup half and half

1 cup milk

2 1/2 cups canned low sodium chicken broth – if you use regular chicken broth, cut down the salt that is added

1 large head cauliflower

1 tsp. Dijon mustard

3 cups sharp cheddar cheese, grated

1 cup pepper jack cheese, grated

Melt butter and add chopped onions.  Saute in a large sauce pan for approximately 10 minutes over medium heat until onion gets golden in color.

Add flour and stir to make a roux.  Heat for a couple of minutes.

Slowly add half and half along with the milk.  Gradually add and stir the entire time.

Gradually add chicken broth, stirring constantly.

Add chopped cauliflower and heat until boiling.

Reduce heat and simmer, covered, until cauliflower is tender.  This will take approximately 15 – 20 minutes.

Place contents into a blender and blend until smooth.  Remove the center part of the lid to allow the steam to escape.

Return cauliflower mixture to saucepan, add seasonings.  Heat over medium heat until hot, stirring constantly.

Remove from heat; stir in mustard and cheese until melted and smooth.

Serve soup topped with a little cheese and bacon.

2 Comments leave one →
  1. October 8, 2013 4:45 am

    Gosh, this looks good! Thanks for sharing!

    • November 20, 2013 3:43 pm

      Try it – it is DELICIOUS!!!!! I made it when we had company over for dinner and was so sad that there were not any leftovers!!

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