Saturday, February 25, 2012

Wisconsin Cauliflower Soup

I have many a favorite restaurant that I enjoy visiting and partaking of their  fabulous food. One of my favorites that I find myself frequenting with the Girlfriends is Zupas. If you are not familiar with Zupas, it is a restaurant that specializes in delicious Soups, Salads and Sandwiches. Another perk is that with your order, you get a delectable chocolate covered strawberry...YUM!
I have several favorite soups at Zupas, but my all-time favorite is their Wisconsin Cauliflower Soup! I have looked for recipes but could never really find one that seemed worth trying. One day, while I was pinning away on Pinterest, I came across one that was featured on Utah Deal Diva. I decided to give it a go and have made it several times since. My family loves it! Even my two little ones enjoy it; especially when I make homemade rolls to dip into it!
Try making this soup next time the weather is a bit chilly, for it is the perfect cure to help you warm up on those cold winter/spring evenings!

Wisconsin Cauliflower Soup

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.
Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes.In 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. {Don't let this step deter you from making the soup! Blending it is really easy and so worth the extra 3 minutes. The most annoying part are the added dishes!}Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.


Ashlee, The Culinary Queen


  1. I just found your blog and this soup looks/sounds heavenly! I will be making it soon! Also, since March 16th is National Artichoke Heart Day I posted your link on my blog for the Artichoke/Penne Bake. That is next on my list to make!! Good blog!

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  3. Nice sharing! Glad to read your post!


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