Wisconsin Cauliflower Soup

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Wisconsin Cauliflower Soup

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6


  • 1 medium onion
  • 1 medium cauliflower
  • 1 tablespoon butter, unsalted
  • 1/4 cup flour, all-purpose
  • 1/2 teaspoon salt
  • 2 cup milk
  • 1 3/4 cup chicken broth, low-sodium
  • 1 1/2 cup water
  • 3/4 teaspoon mustard, dijon
  • 8 ounce cheddar cheese

Serve With

  • 2 cup green beans
  • 2 cup blackberries


  • Dice onion and chop cauliflower into florets.
  • In a saucepan, melt butter over medium heat.
  • Add onion to saucepan and cook about 5 minutes until golden, stirring occasionally.
  • Stir in flour and salt; cook 2 minutes longer, stirring frequently.
  • Gradually stir in milk, chicken broth, and water; add cauliflower and heat to boiling over high heat.
  • Reduce heat to low, then cover and simmer about 10 minutes until cauliflower is tender.
  • Meanwhile, preheat oven to 400°F.
  • Wash green beans and arrange in a single layer on a cookie sheet. Bake for 10 minutes or until beans begin to brown.
  • In small batches, purée cauliflower in a high-powered blender at low speed until very smooth; remove the center part of the blender cover before puréeing  to allow steam to escape.
  • Return cauliflower mixture to the saucepan; heat over medium heat until hot, stirring occasionally.
  • Remove saucepan from heat, then stir in mustard and 1 1/2 cups shredded cheese until melted and smooth.
  • Garnish soup with remaining cheese. Serve with beans and blackberries on the side.
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