Wisconsin Cauliflower Soup
Wisconsin Cauliflower Soup is so delicious and comforting! This is our homemade version of Wisconsin Cauliflower Soup from Zupas.
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Ingredients Needed for Wisconsin Cauliflower Soup:
Butter
Whipped Cream Cheese
Garlic
Onion
Flour
Chicken broth
Water
Cauliflower
Celery
Half n’ Half
Dijon mustard
Salt
Cheddar cheese
Pepper Jack cheese
Instructions for Wisconsin Cauliflower Soup:
In a pot (big enough to hold 14 cups plus room to boil and stir), melt butter over medium heat. Then, add the garlic and onion and cook for 2-3 minutes-until fragrant.
Whisk in the flour.
Add chicken broth and water. Mix
Add cauliflower and turn up the heat. Bring to a boil stirring occasionally. When it reaches a boil, reduce the heat and cover. Simmer for 20 minutes, until cauliflower is very tender. Stir often to avoid burning on the bottom.
When cauliflower is tender, remove from the heat and blend with an immersion blender until smooth and all of the cauliflower is crushed. Or let the soup cool a bit and pour it into a blender and blend until smooth. If using a blender, lift the cover of the blender lid that allows you to pour from the blender-vent so it doesn’t get to hot inside the blender.
Place pot back on the stove on low heat. (If you used a blender, pour soup back in pot and then place it on the stove) Add the half n’ half, dijon mustard, salt, and both cheeses.
Stir to heat through and to melt cheese. Do Not Boil.
When cheese has melted, serve with warm bread and top with extra cheese and bacon crumbles, if desired.
The Ninja Blender is my favorite blender, if using a blender for this soup, Pina Colada Slushies, Salsa, Guacamole and more-this is the one you want!
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Wisconsin Cauliflower Soup
A creamy and cheesy Zupas copycat cauliflower soup that is perfect for fall.
Ingredients
- 3 Tbsp butter
- 2 cloves garlic minced
- ½ cup onion chopped
- 1/4 cup flour
- 1 14.5 ounce can chicken broth
- 1 ½ cups water
- 2 cups half n' half
- 4 ounces whipped cream cheese
- 1 1/2 lbs cauliflower cut into chunks
- 1/2 cup celery sliced thin
- 2 tsps dijon mustard
- 2 tsps salt
- 1 3/4 cups mild cheddar cheese grated
- 1 cup pepper jack cheese grated
Instructions
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In a pot on medium high heat, melt butter. Add garlic and onion and cook until fragrant-2-3 minutes.
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Whisk in flour. Stir in chicken broth and water.
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Turn the heat up to medium high. Add the cauliflower and celery, bring to a boil.
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Once mixture is boiling, reduce heat, cover and simmer for 20 minutes. Stir occasionally to avoid burning on the bottom of the pan.
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Remove from the heat and blend with an immersion blender until smooth. (or allow soup to cool some and blend in a blender-make sure you vent the blender if soup is too warm-then pour the soup back into the pot)
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Place pot back on stove and heat on low while you add the half n' half, whipped cream cheese, mustard, salt, cheddar and pepper jack cheese.
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Stir until cheese is melted and soup has heated through. Do not boil.
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Serve with additional cheese and bacon if desired. Enjoy!
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