Get ready to have your taste buds whisked away on a velvety, cheesy adventure with our Cauliflower Cheese Soup recipe! This soup is so good; it will have even the staunchest cauliflower haters bowing down in delicious surrender. With a perfect blend of creamy cauliflower goodness and a cheesy twist that’ll make your heart swoon, this soup is the ultimate comfort in a bowl.
Why You’ll Love This Copycat Recipe
- 30-Minute Recipe: From start to finish, this recipe is ready in half an hour. Ideal for busy weeknights or whipping up a savory treat.
- Hide Your Veggies: Have a picky eater? This is the PERFECT way to sneak in veggies. I’m not the biggest fan of cauliflower and LOVE this soup. Can’t even tell it’s in there.
- Freezer Friendly: Double the recipe and stock up the freezer for a quick grab dinner later.
Have you ever been to Cafe Zupas? The chain has exploded in popularity here in Utah, and for good reason. They have a menu packed with dreamy soups, salads, and sandwiches. The perfect light lunch or dinner anytime of the year.
One of their most popular dishes is by far the Cafe Zupas Wisconsin Cauliflower soup. I’m guilty of ordering it almost every time we go in, along with the rest of my family. It checks all of the flavor boxes. Loaded with blended cauliflower, creamy melted cheese, and topped with crispy bacon pieces. A winner all-around and super simple to make at home!
Cauliflower Cheese Soup Ingredients
You know I love shortcuts, and this recipe has a list of them that will make prep a breeze! Here are a few key ingredients and substitution ideas. For a full list and measurements see the recipe card below.
- Cauliflower: You can use fresh or frozen inside of this soup recipe. I opt for frozen. It is inexpensive and comes prepared and ready to toss in.
- Half and Half: Inexpensive and adds a wonderful creaminess. You can also substitute this with half milk, 2% or higher, and half cream.
- Chicken Broth: I love, and recommend on a regular basis, using Better Than Bouillon. It adds a bold flavor and has less sodium, which lets you be fully in charge of the seasoning.
- Dijon Mustard: Ok, this is the secret ingredient. A splash of Dijon adds flavor and a slight tang.
- Cheese: TWO cheese types go into this recipe; sharp cheddar and pepper jack.
The toppings are one of my favorite parts of any soup recipe. Get creative and don’t be afraid to add anything you think sounds good. Here are a few of our favorites:
- Bacon: Cooked and crumbled bacon adds a nice crunch and salty bit to every bite.
- Shredded Cheese: A little extra cheese goes a long way.
- Croutons: If you need a little texture and added crunch, croutons are the item for you.
- Green Onion: Sliced green onion is another way to add an elegant finish to the dish.
How To Make Cheesy Cauliflower Soup
- PREP: Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook until tender and translucent, about five minutes.
- ROUX: Add 2 additional tablespoons of butter and allow it to melt. Whisk in the flour, salt, and pepper until a paste is formed. Slowly stir in the half and half, water, and chicken broth. Whisk well to make sure the flour dissolves completely.
- SIMMER: 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.
- BLEND: Using a hand blender, or transferring to a regular blender, blend until your soup is smooth. Return the soup to a boil.
- CHEESE: Remove from the heat and stir in the mustard and two cheeses. Serve topped with bacon pieces and additional cheese.
Yes, you can use frozen cauliflower if fresh cauliflower is not available. Just make sure to thaw it before using it in the recipe.
Absolutely! This soup reheats well, making it perfect for meal prep. Just store it in an airtight container in the refrigerator and reheat gently on the stovetop when ready to serve.
Absolutely! While cauliflower is the star ingredient, you can add other vegetables like broccoli, carrots, or leeks to enhance the flavor and texture.
To make the soup thicker, you can let it simmer for a bit longer to reduce the liquid. Conversely, if you want it thinner, you can add more broth or milk until you reach your desired consistency.
Yes, you can freeze the soup in a freezer-safe container for up to 2-3 months. Thaw it in the refrigerator overnight and reheat it on the stovetop when ready to serve.
Copycat Wisconsin Cauliflower Soup
- 2 tablespoons butter
- 1 cup diced onion
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups half and half
- 1½ 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
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add the onion and cook until tender and translucent, about five minutes.
- Add 2 additional tablespoons of butter and allow it to melt. Whisk in the flour, salt, and pepper until a paste is formed.
- Slowly stir in the half and half, water, and chicken broth. Whisk well to make sure the flour dissolves completely.
- 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.