Are you ready to transform an ordinary vegetable into a luxurious, soul-warming dish that will have your family begging for seconds? This Copycat Wisconsin Cauliflower Soup is not just another soup—it's a creamy, cheesy revelation that turns humble cauliflower into a gourmet experience. Imagine a velvety smooth soup packed with rich flavors, hearty enough to satisfy even the pickiest eaters, and so delicious it'll make you forget you're eating a vegetable-based dish!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prepare the vegetables by washing the cauliflower thoroughly and chopping it into small, uniform florets. Dice the onion finely and mince the garlic cloves.
- Heat olive oil in a large pot over medium heat. Add the diced onions and minced garlic, sautéing until the onions become translucent and fragrant, approximately 3-4 minutes.
- Add the chopped cauliflower florets to the pot and stir to combine with the onions and garlic. Cook for an additional 2-3 minutes to lightly toast the cauliflower.
- Pour the chicken broth into the pot, ensuring the cauliflower is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until the cauliflower is tender and easily pierced with a fork.
- Using an immersion blender, carefully purée the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, blending until completely smooth, then return to the pot.
- Stir in the heavy cream and reduce heat to low. Season with salt and pepper to taste, stirring gently.
- Gradually sprinkle in the shredded cheddar cheese, stirring continuously until the cheese is fully melted and incorporated into the soup.
- Taste and adjust seasoning as needed. If the soup is too thick, thin with additional chicken broth. If too thin, continue simmering to reduce.
- Serve hot, optionally garnishing with additional shredded cheese, chopped chives, or crispy bacon bits.
Tips
- Choose a fresh, firm cauliflower with tight, white florets for the best flavor and texture.
- For an extra-smooth soup, strain the puréed mixture through a fine-mesh sieve to remove any fibrous bits.
- Use high-quality sharp cheddar cheese for maximum flavor impact.
- If you don't have an immersion blender, carefully transfer soup to a standard blender in batches, ensuring you leave the lid slightly open to allow steam to escape.
- For a lighter version, substitute half-and-half for heavy cream or use whole milk.
- Enhance the soup's depth by adding a pinch of nutmeg or white pepper when seasoning.
- Allow the soup to simmer gently when adding cheese to prevent separation and ensure smooth incorporation.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 12g
Protein: 15g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 75mg
