Copycat Wisconsin Cauliflower Soup. This belly warming recipe brings home the familiar flavor of the Zupa’s soup. Chopped cauliflower is cooked and mixed with spices, chicken broth, and sprinkled with bacon for the perfect fall recipe.
Who has been to Zupas?!
That place has nailed the soup recipes. They have so many flavor options. It is impossible to pick which one I will try next.
Almost every time this cheesy dish wins me over.
Copycat Wisconsin Cauliflower Soup
The creamy texture warms my belly.
Really, anything topped with bacon is going to be delish!
Add in a fresh baked roll for dipping and this meal is sure to be a big hit with your family.
We have made this several times and it always turns out the best with Tillamook. The love they pour into the cheese making process shows in the quality and taste (not sponsored).
You technically could get away with using another brand but I stick with my recommendation. Everything is always better with Tillamook.
Bonus? It is freezer friendly!
That 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!
How to freeze soup
- Cool it quickly. Create an ice bath- a bowl filled with ice and water. Place your pan in the ice water making sure it does not come up over the edge. This cools the soup fast enough to keep it food safe. Be sure to stir it occasionally.
- Pick your container. We like to use gallon sized zip top bags. You can write the name of the recipe directly on the container which helps when you are digging through the freezer looking for dinner. However, you can also use mason jars, seal-able containers, or any other freezer safe option.
- Freeze it. Frozen soups will stay good up to 3 months according to foodsafety.gov
- To reheat – Place the soup in the refrigerator the NIGHT BEFORE. I always struggle with this, but it is the best way to thaw the meal. Reheat on the stove and enjoy!
- 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.