Wisconsin Cauliflower Soup

I have some bad news.  I had a severe computer malfunction, and I subsequently lost all the photos from my recent Thanksgiving spread. The good news?  After several hours of cleaning up and fixing the glitches, my computer now runs much faster.  Thankfully, I had some photos still stored on my camera which I am still able to share with you.  Meh.  Life happens.

So, here’s another soup to tide you over.  It’s a rich, creamy and absolutely decadent soup.  Probably one of my all-time favorites.  Apparently it is a copy-cat recipe from a restaurant called Zupas (I have not experienced this place personally, but apparently people absolutely love it.)

I wasn’t sure if the cauliflower would actually make a creamy soup, but I was pleasantly surprised.  I browned the butter in the first step of the recipe, which added a more savory taste to the recipe, in my opinion.  You could throw in some additional veggies if you want, but you honestly don’t need it.  The cauliflower speaks for itself here.  I used a nice Wisconsin sharp white cheddar cheese here, too, but please feel free to use whatever cheese you have on hand.  Topped with some roasted cauliflower florets, some seasoned salt, and a sprinkle of chopped kale (or green onions..or chives…or whatever you want), this stuff is goooooooood.  Good enough to make you forget about the beautiful lattice-topped pie you made for Thanksgiving.

Wisconsin Cauliflower Soup

Servings: 4-6



3 tablespoons unsalted butter

1 medium yellow onion, chopped

1/4 cup flour

2 cups milk (I used skim, which worked well)

1 and 1/2 cups water

2 cups vegetable broth

2 heads cauliflower, chopped, plus more to roast and to garnish with, if desired

1 teaspoon Dijon mustard

2 cups white cheddar cheese, plus more for garnish, if desired (I used a little cheddar/Monterey Jack mix for garnish here)


1. In a large Dutch oven or sauce pot over medium heat, melt the butter and cook until lightly browned, about 4-5 minutes.  Watch the butter carefully-you don’t want it to burn.

2. Add the onion and cook until the onion is softened and translucent, about 4-5 minutes.

3. Add the flour and stir constantly, until the flour is light golden in color, about 3-4 minutes or so.

4. Slowly add the milk, stirring continuously.

5. Next, slowly add the water and vegetable broth, stirring continuously.

6. Add the chopped cauliflower and bring the mixture to a boil.

7. Reduce the heat to low, cover, and let simmer until the cauliflower is softened, about 10 minutes.

8. Using an immersion blender, blend the soup until the cauliflower is completely pureed.  If you don’t have an immersion blender, you can use an electric blender in batches (be super careful, as this will be incredibly hot.)

9.  Once completely blended, add the mustard and the cheese and stir until the cheese is completely melted.

10. Serve immediately; garnish with roasted cauliflower, additional cheese, and season with salt/pepper to taste, if desired.


Source:  Adapted from The Coterie Blog, as seen on Bake ‘n Make (link not available).


November 20, 2012 - 9:55 am

Claire @ Simply Sweet Justice - Yum! Cauliflower is good stuff. I recently made (and blogged) about cauliflower garlic bread. 🙂

November 20, 2012 - 11:41 am

Kelsey - I’m so sorry about losing the photos–what a frustrating feeling.

My husband and I are HUGE soup fans and I know this will be a serious hit in our house. Thank you!

November 20, 2012 - 12:30 pm

Katrina @ Warm Vanilla Sugar - Cauliflower soup is such a favorite in my house. This recipe sounds lovely!

November 26, 2012 - 11:48 pm

Karen @ The Food Charlatan - My husband has been trying to get me to try this soup at Zupas for months now. He LOVES it. I should surprise him with this. Yours looks good. Pretty much anything that has browned butter is on my yes list.

November 27, 2012 - 5:11 pm

a farmer in the dell - This looks fantastic! I am making your split pea soup tonight. Thanks for the great recipes!

November 28, 2012 - 1:32 pm

mark - As a Foodie, the soup looks great and I’m going to try it. As a professional IT person I have one word to say; Backup

November 28, 2012 - 1:43 pm

srlacy - Ha ha! Yes, absolutely.

November 29, 2012 - 3:37 pm

PinLaVie... Make your pins come true – Wisconsin Cauliflower Soup - […] Wisconsin Cauliflower Soup No Comments.   « Butterscotch Peanut Butter Cake […]

December 12, 2012 - 12:54 am

Amanda @ the-taste-tester.com - This soup looks fantastic. I am going to have to make it for one of my best friends who adores any soup. Pinning!

January 24, 2013 - 1:25 am

Day 24 | By2014, I will... - […] was a pretty good day. Busy but good. Tonight, I made Wisconsin Cauliflower Soup, ferried the older kids to Awana and back and made a huge batch of my famous chili. That’ll […]

January 28, 2013 - 1:56 am

Day 23 | By2014, I will... - […] was a pretty good day. Busy but good. Tonight, I made Wisconsin Cauliflower Soup, ferried the older kids to Awana and back and made a huge batch of my famous chili. That’ll […]

August 5, 2013 - 4:33 am

Elizabeth@Thebackyardlemontree - Love cauliflower soup in general so I’ll have to give this winsonsin version a go. Just stumbled across your website… lovely!

February 18, 2014 - 12:33 pm
March 2, 2014 - 12:26 pm

Jan Burns - Looks delicious. Going to have to make this soon.

February 28, 2015 - 4:48 pm

Roasted Not Steamed « - […] Cream of Cauliflower Soup My personal favorite! […]