Wisconsin Cauliflower Soup – a delicious recipe with onion, butter, cauliflower, water, chicken bouillon, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat a pan over medium high heat on stove top and melt better in the pan. Once the butter is melted, add diced onions and cook until translucent and soft. Place onions and butter into crock pot
2
Cut cauliflower into florets and place in crock pot along with water, bouillon, salt and pepper.
3
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4. Cook until cauliflower is very soft.
4
Once the cauliflower is cooked, use an immersion blender to puree until creamy and smooth. If you don't have an immersion blender, carefully ladle contents into a blender and do in batches, return contents to crock pot.
5
Add the warmed heavy cream to slow cooker and stir in the Dijon mustard and the cheeses until they are melted. Ladle soup into bowls and top with desired toppings
531
kcal
Calories
45
g
Fat
14
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 onion medium, 1/4 cup butter, 1 head cauliflower 2.5 lbs, 3 cups water, and more.
Yes, Wisconsin Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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