There’s a local restaurant chain called Zupas that serves soup, salads, and sandwiches. One of my favorites things there is their Wisconsin Cauliflower Soup.
As good as that cheesy, creamy soup is, I wanted to create a lighter version.
My version of this Wisconsin Cauliflower Soup keeps all of that creamy, cheesy goodness by using a couple of tricks.
I use fat-free half-and-half to give it richness and creaminess without all of the fat of cream. I also used just enough cheese to give it some good flavor.
Plus, this soup is really quick and easy to make. So, you can make a bowl of rich, delicious soup in less than 30 minutes!
More soup recipes!
**Update** I’ve received some negative feedback about the use of fat-free half-and-half in recipes because of some of the ingredients in it. Please always use your best judgment when making a recipe and feel free to use full-fat half-and-half if you prefer.
Wisconsin Cauliflower Soup
- 1 T . butter
- 1 medium sweet white or yellow onion (finely diced)
- 3 cloves garlic (minced)
- 14.5 oz . can reduced-sodium chicken broth
- 2 lbs . cauliflower florets
- 1 c .regular or fat-free half-and-half
- 1/2 tsp . dry mustard
- Salt and pepper to taste
- 1 c . shredded pepper jack cheese
- In a large skillet, melt butter over medium heat.
- Add onion, and cook until soft, about 3-5 minutes.
- Add garlic, and cook, stirring frequently, for about 30 seconds.
- Pour in chicken broth.
- Add cauliflower, and cover skillet (I just use a piece of foil).
- Let the cauliflower steam until fork-tender, about 10 minutes.
- Carefully add cauliflower and broth mixture to a blender.
- Add in fat-free half-and-half and dry mustard.
- Blend until smooth.
- Season with salt and pepper to taste.
- Stir in shredded cheese, and let melt.
- Garnish with a pinch of shredded cheddar or Parmesan cheese, if desired.