Cafe Zuppas is one of my favorite paces to grab some soup and a sandwich. The Wisconsin Cauliflower soup is one of a few soups that I’m excited to re-create! It’s smooth cheesy flavor is wonderful for those cool nights and is perfect paired with My Favorite Salad and some fresh warm bread. If you’ve never had cauliflower soup, you are missing out (if you are a cauliflower fan – you’ve also got to try my Riced Cauliflower).
Copycat recipes are all the rage. It’s the best way to have your restaurant favorites right at home. Not only are you able to control what ingredients go in, you can also save money! I’d say that’s a win/win! If you love this copycat, I’ll be presenting at the Pinners Conference Friday November 7th at 1:30 pm. My class of ‘Copycat Favorites’ will be a great one to catch for the Utah locals. I’d love to meet you, chat with you, and of course… feed you! Register today and use my code: triedandtasty for $5 off your ticket!
Copycat Zuppas Wisconsin Cauliflower Soup
This fantastic Copycat Zuppas Wisconsin Cauliflower Soup is perfect for those colder evenings to warm you from the inside out. It's light flavor is perfectly paired with a good salad and warm piece of bread!
- 1 large onion chopped
- 6 T butter
- 2 lbs. cauliflower
- 1/2 c. whole wheat flour
- 4 c. whole milk
- 6 1/2 c. hot water
- 4 tsp. chicken bullion granules
- 3 c. sharp cheddar cheese shredded
- 1/2 c. Mexican blend cheese shredded
- 1/2 c. pepper jack cheese shredded
- 1 tsp. salt
In a large stock pot melt butter over medium high heat. Add chopped onion and cook until translucent and begin to turn golden brown (approx. five minutes).
While your onions are sauteing, wash cauliflower, removing the stem and green leafy portion. Chop roughly into pieces. When onions are golden brown add flour to the pot, stirring quickly to incorporate and make a roux.
Add chicken bullion granules. Pour in hot water 2/3 cup at a time, whisking the mixture until it bubbles; repeat. Add milk, a little at a time whisking as you go.
When soup begins to simmer, add chopped cauliflower. Bring the mixture back up to a simmer and cook until the cauliflower has softened (approx. 15 minutes).
Using an immersion blender, blend it until smooth. Or, carefully pour the hot soup into a blender and blend until smooth. Add salt, stirring to incorporate. Add sharp cheddar cheese Mexican blend cheese, and pepper jack cheese. Stir the cheese in, allowing it to melt.
Adapted from Jamie Cooks It Up