Wisconsin Cauliflower-Cheddar Soup
So rich, your guests won't believe it's made with milk instead of cream. Use a blender — not a food processor — to puree the soup for an extra-smooth texture.
Advertisement - Continue Reading Below
- Yields:
- 1
- Cook Time:
- 35 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 230
Ingredients
- 2 tbsp. butter or margarine
- 1 medium onion
- 1/4 c. all-purpose flour
- 1/2 tsp. salt
- 2 c. milk
- 1 can chicken broth
- 1 head cauliflower
- 1 tsp. Dijon mustard
- 1 package shredded sharp Cheddar cheese
Directions
- Step 1In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.
- Step 2Gradually stir in milk, chicken broth, 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.
- Step 3In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.
- Step 4Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
Tips & Techniques
Advertisement - Continue Reading Below
Here's Exactly How to Freeze Soup
Gingery Spring Soup
40 Amazing Fall Soup Recipes to Try Now
Manhattan Clam Chowder
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below