Wisconsin Cauliflower Soup is a Zupas copycat recipe. This naturally gluten free cauliflower soup is full of cheesy, creamy goodness!
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 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!
How To Make Cauliflower Soup
Melt the butter in a large skillet. Add the onion and cook until softened.
Then stir in the garlic.
Add the chicken broth. Stir in the cauliflower florets.
Cover the pan and cook until fork-tender.
Carefully add the soup mixture to a blender. Cover and pulse until smooth and well-blended.
Pour in the half-and-half, and blend in. Add the shredded cheese and stir in to combine.
Tips For Making Wisconsin Cauliflower Soup
- Cauliflower: Feel free to use frozen steamable cauliflower in place of the fresh cauliflower florets. I just microwave the cauliflower in the steamer package according to the directions and then stir into the broth. There’s no need to further steam the cauliflower, so just continue with the recipe as written.
- Half-and-half: 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.
- Cheese: The pepper jack adds a bit of flavor to the soup. If you prefer, use a different type of cheese, such as parmesan or asiago instead.
- Blending: Be sure to blend the soup well if you like it really creamy.
More Soup Recipes!
If you’ve tried this Wisconsin Cauliflowe Soup don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Wisconsin Cauliflower Soup
- 1 tablespoon butter
- 1 medium sweet white or yellow onion finely diced
- 3 cloves garlic minced
- 14.5 ounce reduced-sodium chicken broth
- 2 pounds cauliflower florets1
- 1 cup half-and-half2
- 1/2 teaspoon dry mustard
- Salt and pepper to taste
- 1 cup 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.
- You can use an equal amount of steamed frozen cauliflower florets. Simply cook the florets in their bag according to the package instructions and then stir the steamed florets into the broth. Skip covering and steaming the florets in the pan (steps 5 and 6) and then proceed with the recipe as written.
- Regular or fat-free
- Nutrition facts are estimates.
Originally published 1/26/15. Last updated with new photos and tips 11/4/19.
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