Can I make this soup vegan?

Absolutely! To make Wisconsin Cauliflower Soup vegan, simply replace the heavy cream with coconut milk or a non-dairy alternative like almond or oat milk. Additionally, swap the cheddar cheese for cashew cheese or nutritional yeast to maintain a rich flavor. The soup will still be creamy and delicious while accommodating a vegan diet.

How do I store leftovers?

Leftover Wisconsin Cauliflower Soup stores well in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it over low heat on the stove, stirring occasionally. If the soup thickens too much upon refrigeration, feel free to add a splash of vegetable broth or water to loosen it up before warming.

Can I add meat to the soup?

Of course! If you'd like to incorporate some protein, feel free to add cooked chicken, sausage, or turkey bacon. You can either mix it in before blending the soup for a smooth texture or leave it chunky for a contrasting bite. Just be sure to cook any meat beforehand.

Is this soup gluten-free?

Yes! Wisconsin Cauliflower Soup is naturally gluten-free, as the main ingredients do not contain gluten. Always check the labels on your vegetable broth and ensure there are no hidden gluten ingredients if you are particularly sensitive.

What can I serve with this soup?

Wisconsin Cauliflower Soup pairs beautifully with a variety of sides. I recommend serving it with crusty artisan bread, baguette slices for dipping, or even a light salad to complement the creamy soup. Additionally, a sprinkle of croutons can add a delightful crunch, making your meal even more enjoyable.

Wisconsin Cauliflower Soup For A Cozy Comfort

Ingredients

Units Scale

1 head of cauliflower, chopped
1 onion, diced
2 cloves of garlic, minced
4 cups of vegetable broth
1 cup of heavy cream
1 cup of shredded cheddar cheese
Salt and pepper to taste
Olive oil for sautéing

Cook Mode Prevent your screen from going dark

Instructions

Heat a splash of olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until translucent (about 2-3 minutes).
Add the chopped cauliflower and cook for an additional 5 minutes to bring out the sweetness.
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until cauliflower is tender (15-20 minutes).
Blend the soup until smooth using an immersion blender.
Return the pot to the stove, stir in heavy cream and shredded cheddar cheese until melted.
Season with salt and pepper to taste.
Serve warm, garnished with extra cheese and crusty bread for dipping.

Notes

For a lighter version, use low-fat milk in place of heavy cream. Experiment with herbs and spices for additional flavor.

Author: Sarah Mitchell
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 500mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 60mg