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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced onions, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

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.

Step 5

Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.

Step 6

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.

Step 7

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.

Step 8

Stir in the whole milk and heavy cream. Heat the soup gently, but do not let it boil.

Step 9

Gradually add the shredded Wisconsin cheddar cheese, stirring constantly until fully melted and incorporated.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

If desired, garnish with a sprinkle of paprika and fresh parsley before serving.

Nutrition Facts

Serving size	(2829.3g)

Amount per serving	% Daily Value*
Calories	2783.5

Total Fat 219.1g	0%
Saturated Fat 133.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 662.6mg	0%
Sodium 7861.7mg	0%
Total Carbohydrate 106.0g	0%
Dietary Fiber 17.6g	0%
Total Sugars 45.6g
Protein 93.7g	0%

Vitamin D 262.7IU	0%
Calcium 2513.9mg	0%
Iron 6.7mg	0%
Potassium 3408.8mg	0%

*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.

Source of Calories

Fat: 71.2%

Protein: 13.5%

Carbs: 15.3%