Wisconsin Cauliflower Soup

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4 from 147 votes

Wisconsin Cauliflower Soup

25 minutes
Calories 630kcal


  • 1 tablespoon butter
  • 1 yellow onion (or medium sweet white, finely diced)
  • 3 cloves garlic (or medium sweet white, finely diced)
  • 14 1/2 ounces chicken broth (or medium sweet white, finely diced)
  • 2 pounds cauliflower florets
  • 1 cup fat (or medium sweet white, finely diced)
  • 1/2 teaspoon dry mustard
  • 1 cup shredded pepper jack cheese


  • 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.


Calories: 630kcal

Originally posted 2019-02-20 18:52:00.

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