This is terrific. It was easy and fast and full of flavor. Next time I'll add some cayenne pepper. I used a little whipping cream with evaporated milk, but the author used skim milk. Recipe adapted from The Coterie Blog, as seen on Bake 'n Make.
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Units: US | Metric
- 1In 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.
- 2Add the onion and cook until the onion is softened and translucent, about 4 to 5 minutes.
- 3Add the flour and stir constantly, until the flour is light golden in color, about 3 to 4 minutes or so.
- 4Slowly add the milk, stirring continuously.
- 5Add the chopped cauliflower and bring the mixture to a boil.
- 6Reduce the heat to low, cover, and let simmer until the cauliflower is softened, about 10 minutes.
- 7Using 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.
- 8Once completely blended, add the mustard and the cheese and stir until the cheese is completely melted.
- 9Serve immediately and garnish with roasted cauliflower, additional cheese, and season with salt and pepper, if desired.
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Nutritional Facts for Wisconsin Cauliflower Soup
Serving Size: 1 (412 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 356.1
- Calories from Fat 215
- Total Fat 23.9 g
- Saturated Fat 14.9 g
- Cholesterol 72.8 mg
- Sodium 384.7 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 4.4 g
- Sugars 4.7 g
- Protein 18.2 g
The following items or measurements are not included: