Wisconsin Cauliflower Soup

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1 t. butter

1 medium sweet white or yellow onion, finely diced

3 cloves garlic, minced

1 (14.5) oz. can reduced-sodium chicken broth

2 lbs. cauliflower florets

1 c. fat-free half-and-half

1/2 tsp. dry mustard

salt and pepper to taste

1 c. shredded pepper jack cheese


1. In a large skillet, melt butter over medium heat. Add onion, and cook until soft, about 3-5 minutes.

2. Add garlic, and cook, stirring frequently, for about 30 seconds. Pour in chicken broth. Add cauliflower, and cover skillet.

3. Let the cauliflower steam until fork-tender, about 10 minutes. Carefully add cauliflower and broth mixture to a blender. Add in fat-free half-and-half and dry mustard.

4. Blend until smooth. Season with salt and pepper to taste.

5. Stir in shredded cheese, and let melt. Garnish with a pinch of shredded cheddar or Parmesan cheese, if desired.

Bon Appetit!

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