Copycat Wisconsin Cauliflower Soup

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.

Course Dinner Recipes

Cuisine American

Keyword cauliflower, cheese, copycat, dinner, fall, side dish, soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 453kcal

Author Jesseca

Equipment

Ingredients

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

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