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Wisconsin Cauliflower Soup

A creamy and comforting cauliflower soup that's a healthier option, perfect for meal prep and diabetic-friendly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tbsp butter or margarine
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour Can be substituted with gluten-free flour
  • 1-3/4 cups milk Use low-fat milk for a lighter version
  • 1/4 cup heavy cream Can be reduced or omitted for lower calories
  • 15 oz chicken broth
  • 1-1/2 cups water
  • 1 tsp salt
  • 1 head cauliflower, cut into 1-inch pieces Approximately 2 1/2 pounds
  • 1 tsp Dijon mustard
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1 cup pepper jack cheese
  • 1/2 tsp white pepper

Method
 

Preparation
  1. In a large saucepan, melt the butter over medium heat.
  2. Add the onion and sauté until golden, about 10 minutes.
  3. Stir in the flour and let cook for a minute or two.
  4. Slowly whisk in the milk, heavy cream, chicken broth, water, and salt.
  5. Add the cauliflower and bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer until the cauliflower is fork tender, about 10-15 minutes.
Blending and Finishing
  1. Blend up the soup in a couple of smaller batches until completely smooth.
  2. Return the soup to the saucepan and heat over medium-high heat until nice and hot.
  3. Remove from heat and whisk in the mustard, cheeses, 1/2 tsp salt, and white pepper until melted and smooth.
  4. Garnish soup with extra cheese, bacon, and chives as desired.

Notes

Refrigerate cooled soup for up to 4 days. Freeze for up to 3 months.