Wisconsin Cauliflower Cheese Soup
Experience the comforting warmth of Wisconsin Cauliflower Cheese Soup, a creamy and indulgent dish that's perfect for chilly evenings. This soup combines velvety cauliflower puree with the rich tang of sharp Wisconsin cheddar, creating a smooth and cheesy flavor profile that's impossible to resist. Sautéed onions, carrots, and celery add a subtle depth, while whole milk and heavy cream ensure a luxuriously creamy texture. Perfectly seasoned with garlic, salt, and pepper, this soul-soothing dish is ready in just 50 minutes and can be garnished with paprika and fresh parsley for a touch of color and freshness. Whether served as a hearty appetizer or a satisfying main course, this easy-to-make recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 4 cups cauliflower florets
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp Wisconsin cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onions, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and mix well to form a paste. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.
Add the cauliflower florets to the pot and bring the mixture to a boil. Reduce heat to a simmer and cook for 15-20 minutes, or until the cauliflower is tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, puree, and return to the pot.
Stir in the whole milk and heavy cream. Heat the soup gently, but do not let it boil.
Gradually add the shredded Wisconsin cheddar cheese, stirring constantly until fully melted and incorporated.
Season the soup with salt and black pepper to taste.
If desired, garnish with a sprinkle of paprika and fresh parsley before serving.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 7.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 395 mg | 30% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
