Best 5 Wisconsin Cauliflower Cheese Soup Recipes

WISCONSIN CAULIFLOWER SOUP

Steps:

• In a large skillet, melt butter over medium heat.
• Add onion, and cook until soft, about 3-5 minutes.
• Add garlic, and cook, stirring frequently, for about 30 seconds.
• Pour in chicken broth.
• Add cauliflower, and cover skillet (I just use a piece of foil).
• Let the cauliflower steam until fork-tender, about 10 minutes.
• Carefully add cauliflower and broth mixture to a blender.
• Add in fat-free half-and-half and dry mustard.
• Blend until smooth.
• Season with salt and pepper to taste.
• Stir in shredded cheese, and let melt.
• Garnish with a pinch of shredded cheddar or Parmesan cheese, if desired.

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 CHEESE SOUP

Steps:

• In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt and garlic; cook 2 minutes, stirring frequently.
• Stir in milk, chicken broth, red pepper, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
• In blender or with immersion blender blend cauliflower mixture at low speed until very smooth.
• Return cauliflower mixture to saucepan. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

WISCONSIN CHEESE SOUP

Steps:

• Preheat oven to 350.
• Prepare the croutons, melting butter in a large ovenproof skillet over medium-low heat.
• Stir in the bread cubes, tossing them to coat with the butter.
• Transfer the skillet to the oven and bake the croutons for 12- 15 minutes, stirring occasionally, until golden brown and crisp.
• (These can be made ahead and kept in a zip bag) Prepare the soup, melting the butter in a large saucepan over medium heat.
• Stir in the onion, saute until soft and translucent, about 5 minutes.
• Sprinkle in the flour, stirring to combine, and cook an additional couple of minutes.
• Whisk in the wine, followed by the stock, and add the bay leaf, salt, and pepper.
• Simmer for 5 minutes, then stir in the carrots, cauliflower, and green beans, and cook just until the vegetables are tender, 8- 10 additional minutes.
• Pour in the cream and then mix in the cheese until melted and heated through.
• Remove from the heat immediately and ladle into bowls.
• Scatter the croutons equally over the bowls and serve.

WISCONSIN CAULIFLOWER CHEDDAR SOUP

Steps:

• 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!
• In large non-stick saucepan, melt butter over medium-low heat.
• Add onion and cook until golden, about 10 minutes, stirring occasionally. Don't let it burn!
• Stir in flour and salt; cook 2 minutes, stirring constantly. This is your roux; don't let it stick or burn!
• 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.
• 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.
• Return the entire mixture to saucepan; bring back up to temperature, until hot, stirring frequently. Don't let it boil.
• Remove saucepan from heat. Stir in dijon and 1-1/2 cups of the cheese until melted and smooth.
• 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!
• 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.
• NOTES : Use a cauliflower that is about 2.5 pounds. 8-ounces of shredded cheese = 2 cups.