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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 453.8 kcal |
| Protein | 24.4 g |
| Fat | 30.3 g |
| Carbohydrates | 23.1 g |
| Fiber | 3.7 g |
| Sugar | 4.7 g |
Published on Jul 20, 2024 by Luminița