Cauliflower Cheese Soup

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.

Looking for more Zupas inspired dishes? We LOVE this Copycat Strawberry Harvest Salad and Strawberry Champagne Vinaigrette. Perfect side to this soup.

top down image of a white bowl filled with soup and toped with shredded cheese and bacon pieces


 

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 soup recipe ingredients on a wooden table

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.

Topping Ideas:

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.
two bowls of cheese soup topped with shredded cheese and bacon on a wooden cutting board

How To Make Cheesy Cauliflower Soup

  1. 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.
  2. 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.
  3. 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.
  4. BLEND: Using a hand blender, or transferring to a regular blender, blend until your soup is smooth. Return the soup to a boil.
  5. CHEESE: Remove from the heat and stir in the mustard and two cheeses. Serve topped with bacon pieces and additional cheese.

Helpful Tools

containers filled with frozen zoup

Recipe Notes:

Can I use frozen cauliflower instead of fresh cauliflower?

Yes, you can use frozen cauliflower if fresh cauliflower is not available. Just make sure to thaw it before using it in the recipe.

Can I make this soup ahead of time and reheat it later?

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.

Can I add other vegetables to the soup?

Absolutely! While cauliflower is the star ingredient, you can add other vegetables like broccoli, carrots, or leeks to enhance the flavor and texture.

How can I make the soup thicker or thinner?

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.

Can I freeze the cauliflower cheese soup for later consumption?

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.

close up of cauliflower soup in a white bowl topped with cooked bacon and cheese

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4.84 from 6 votes

Copycat Wisconsin Cauliflower Soup

Author Jesseca
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Serves: 6 servings
This belly warming Wisconsin Cauliflower Soup recipe brings home the familiar flavor of the Zupas soup. Chopped cauliflower is cooked and mixed with spices, chicken broth, and sprinkled with bacon for the perfect copycat recipe. 

Ingredients
  

  • 2 tablespoons butter
  • 1 cup diced onion
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups half and half
  • 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)

Instructions
 

  • 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.

Notes

Soup not thickening? Add1 tablespoon of cornstarch to a small dish. Whisk in 2 cups of the hot broth until a paste forms. Whisk into the soup and simmer until thickened.

Nutrition

Serving: 1ServingsCalories: 453kcalCarbohydrates: 22gProtein: 21gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 94mgSodium: 1181mgFiber: 5gSugar: 11g

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Dinner Recipes
Cuisine American

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4.84 from 6 votes (5 ratings without comment)

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3 Comments

  1. 5 stars
    I made this last night for dinner, and it was excellent. I used a cup and a half of beef broth instead of water, but that is the only change. Thank you for posting this recipe!!

  2. This recipe looks so good! Also, I recently switched to WP and have the foodie theme. How did you set up your recipe index in your menu? I love it!

    1. I think it just came with the theme ;0)

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