Baby it’s cold outside! Here in Utah that means it’s time for some soup! This time every year we whip up a batch or two of my creamy tomato soup and pack some away in the freezer for those buys (or… er… lazy) winter days and normally that will tide us over until the spring. However, this year I decided it’s really time to expand our soup stash and dived head first into this yummy copycat Wisconsin cauliflower soup!
Show of hands if you’ve been to Zupas?! That place has nailed the soup recipes. Every time we head in there I flip back and forth on which flavor to try, but almost every time this cheesy dish wins me over. The creamy texture warms my belly and let’s face it… Anything topped with bacon is going to be delish! I like to think that the addition of cauliflower to the mix adds a bit of a health factor but chances are that most of the other ingredients cancel that right out.
Add in a fresh baked roll for dipping and this meal is sure to be a big hit with your family. It is freezer friendly which means you can double the batch and store some in a big Ziploc for later. Pull it out when you are ready to eat and heat it on the stove to a boil. I even like to cook a little extra bacon, chop it up, and store it in the freezer right next to my soups. You never know when you’ll need to sprinkle some pork goodness onto any/every recipe!
I do have to say… We’ve made this several times and it always turns out the best with Tillamook. The love they pour into the cheese making process shows in it’s quality and taste. You technically could get away with using another brand but I stick with my recommendation. Everything is always better with Tillamook.
- 2 tablespoons butter
- 1 cup diced onion
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups whole milk
- 1/2 cup heavy cream
- 1-1/2 cups water
- 1 (14.5 oz) can chicken broth
- 2.5 pounds cauliflower, chopped
- 1 teaspoon Dijon mustard
- 2 cups sharp cheddar, shredded
- 1/2 cup pepper jack cheese, shredded
- Bacon, cooked and crumbled
- Start by melting the butter in a large saucepan. Add the onion and cook for roughly ten minutes or until tender and translucent.
- Whisk in the flour, salt, and pepper until a paste is formed. Slowly stir in the milk, cream, water, and chicken broth. Make sure to stir one in at a time until fully incorporated.
- Stir in the chopped cauliflower and bring to a boil. Reduce the heat to a simmer, cover, and cook 15 minutes or until the cauliflower is tender.
- Using a hand blender, or transferring to a regular blender, blend until your soup is smooth.
- Return the soup to a boil. Remove from the heat and stir in the mustard and two cheeses. Serve topped with bacon pieces and additional cheese.
recipe adapted from chef in training