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Wisconsin Cauliflower Soup

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A warm, creamy soup made with cauliflower, onion, and garlic, perfect for a cozy meal any time of year.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 medium onion, chopped
  • 2–3 cloves garlic, minced
  • 3 cups chicken or vegetable broth
  • 1 cup milk or light cream
  • 2 tbsp butter or olive oil
  • Salt and black pepper to taste
  • Optional: 1/4 tsp nutmeg, 1 bay leaf, chopped fresh parsley for garnish

Instructions

  1. Heat butter or oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
  2. Add garlic and cook 30 seconds until fragrant.
  3. Add cauliflower florets and stir to coat. Cook for 3–4 minutes.
  4. Pour in broth and add bay leaf if using. Bring to a simmer and cook until cauliflower is tender, about 12–15 minutes.
  5. Remove bay leaf. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender and blend until smooth.
  6. Return soup to low heat. Stir in milk or cream. Warm through but do not boil. Season with salt, pepper, and nutmeg if using.
  7. Serve hot with a sprinkle of parsley or shredded cheese.

Notes

For a dairy-free version, use olive oil and a plant-based milk. This soup freezes well for meal prep.

Nutrition

Find it online: https://diyprzepisy.com/wisconsin-cauliflower-soup-cauliflower-soup/

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