Creamy Wisconsin Cauliflower and Cheddar Soup

A rich and velvety soup made with fresh cauliflower, sharp cheddar cheese, and a hint of Dijon mustard.

Ingredients

2	tablespoons butter
1	chopped
1	minced
1	teaspoon Dijon mustard
1	shredded about 2 cups
1	(14 ounce) can chicken broth
2	milk
1 1⁄2	cut into 1-inch chunks
1⁄2	teaspoon salt
1⁄2	teaspoon red pepper flakes
1 1⁄2	water

Instructions

• 1. In a 4-quart saucepan, melt the butter over medium heat. Add the chopped onion and cook until golden, approximately 10 minutes, stirring occasionally. Stir in the all-purpose flour, salt, and minced garlic; cook for 2 minutes, stirring frequently.
  2. Pour in the milk, chicken broth, red pepper flakes, and 1 1/2 cups of water. Add the cauliflower and bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer until the cauliflower is tender, about 10 minutes.
  3. Using a blender or an immersion blender, carefully blend the cauliflower mixture at low speed until it reaches a smooth consistency.
  4. Return the blended cauliflower mixture to the saucepan. Remove the saucepan from the heat and stir in the Dijon mustard and 1 1/2 cups of shredded sharp cheddar cheese until fully melted and smooth. Serve the soup garnished with the remaining shredded cheese.

Jul 20, 2024