WISCONSIN CAULIFLOWER SOUP (2024)

Wisconsin Cauliflower soupmade with a head of cauliflower, broth, seasonings & cheese! Creamy low cal soup that’s easy to make & goes well with grilled cheese. No one guesses it’s made with cauliflower!

This time of year, I enjoy feeding my family warm and filling soups that can help to combat the cold weather and bring a little hominess into the place. Wisconsin cauliflower soup is served at a favorite restaurant of mine- Cafe Zupas.

What is cauliflower soup?

It’s a wonderful almost chowder-like soup made from a cheesy base of blended cauliflower. The soup itself is very filling and delicious making it a perfect way to sneak veggies into kid’s diets and bring a comforting warmth during cold Fall nights. This soup is a great recipe for any occasion.

Cauliflower Cheese Soup Ingredients

-Butter: You will need 2 tablespoons of butter or margarine to help start your roux.

-Onion: Use one medium sized onion that has been chopped.

-Flour: To help thicken your soup you will need 1/4 cup of all-purpose flour.

-Salt Adding in 1/2 teaspoon of salt will make the soup flavors stand out more.

-Milk and Water: Use 2 cups of milk and 1 1/2 cups of water or one (12oz) can of evaporated milk and 1 1/2 cups of water.

-Chicken broth: For more liquid and flavor add in 1 can (13.75 to 14.5 ounce size) of chicken broth.

-Cauliflower: You will need 1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks.

-Mustard: Adding in 1 teaspoon of Dijon mustard will add a nice flavor to the soup.

-Cheeses: Use 1 cup each of shredded sharp cheddar cheese and shredded pepper jack cheese.

How to Make Wisconsin Cauliflower Soup

In a large saucepan, melt the margarine or butter over medium heat.

Add in the onion and cook until golden (about 10 minutes,) while stirring occasionally.

Whisk in the flour and salt.

Gradually stir in the milk, chicken broth, and water.

Add the cauliflower and heat it to a boil over high heat. Then reduce the heat to low and cover. Simmer until the cauliflower is tender, this should take about 15 minutes.

In a blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

If you have an immersion blender, use it- it literally takes less than a minute to blend.

My big tip here is to use an immersion blender if you have one, it will really cut down on the dirty dishes, make it faster, and make life a little simpler. While the blending may seem like a daunting task, it’s actually worth the extra 3 minutes that it might take to do.

Return the cauliflower mixture to the saucepan and heat over medium heat until it’s hot while stirring occasionally.

Remove the saucepan from the heat and then stir in the mustard and the 1 1/2 cups cheese until it’s melted and smooth.

Serve soup with the remaining cheese as a garnish.

Enjoy!

How long does homemade cauliflower soup last in the fridge?

This soup is pretty filling or can be made in advance so it’s a good thing that when properly stored in an airtight container it can last up to 7 days inside your fridge.

Does cauliflower thicken soup?

Believe it or not, cauliflower is one of the great vegetables that can be used to thicken soups. Not only that, but they contain a lot of healthy vitamins and minerals that are good for you too (but you don’t have to tell the picky kids or husband that little fact).

How do you thicken cauliflower soup?

If you find that your cauliflower soup just isn’t thick enough to satisfy your chowder-like cravings, you can thicken it with a cornstarch slurry. In a small bowl, combine cornstarch and water, stirring until well mixed and then whisk it into your soup. Bring soup to a boil, and then reduce back down or remove from heat while stirring occasionally. Within a few minutes, you should notice a difference in thickness.

Can you freeze cauliflower soup?

If you choose not to use dairy in this soup you can safely freeze it in a sealed container for up to 6 months. The reason to avoid freezing is with dairy is simply because once thawed and heated the milk may separate and not look appetizing while also yielding a texture difference as well. Some people may not even mind these little differences so you can test freezing your soup in a small batch, thaw and reheat to see if it’s something you’ll feel comfortable doing.

Does soup taste better the longer you cook it?

Soups develop a much richer flavor profile when they simmer for longer times because everything can marry together and become a flavorful masterpiece. Unfortunately, overcooking soup is a real thing too, so it’s best to only simmer soups for the recommended time in a recipe to prevent any mishaps.

Looking for more great soups? Check these out!

• Creamy Vegetable Soup
• Classic Chicken Noodle Soup
• Roasted Butternut Squash Soup
• Creamy Chicken Wild Rice Soup
• French Onion Tomato Soup

Wisconsin Cauliflower soupmade with a head of cauliflower, broth, seasonings & cheese! Creamy low cal soup that’s easy to make & goes well with grilled cheese. No one guesses it’s made with cauliflower!