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Zupas Wisconsin Cauliflower Soup Recipe
Donny Enriquez

Copycat Café Zupas Wisconsin Cauliflower Soup

A thick, creamy, cheddar-forward cauliflower soup built on roasted cauliflower for real toasty depth. A roux base and freshly grated cheese melted off the heat keep it glossy and smooth rather than grainy. Ready in about an hour, and even better the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 large head cauliflower cut into florets
  • 2 tablespoons oil for roasting
  • 4 tablespoons butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour or cornstarch slurry for gluten-free
  • 3 cups chicken or vegetable stock warm
  • 2 cups whole milk or milk and cream
  • 2 cups sharp cheddar freshly grated
  • 1 cup Monterey Jack or Gruyère freshly grated
  • 1/4 teaspoon nutmeg optional
  • 1/2 teaspoon mustard powder optional
  • Salt and black pepper to taste

Equipment

  • Large heavy pot or Dutch oven
  • Rimmed sheet pan
  • Box grater
  • Immersion blender (or countertop blender)
  • Whisk

Method
 

  1. Heat oven to 425°F. Toss cauliflower florets with oil, salt, and pepper, spread in a single layer on a sheet pan, and roast 25 to 30 minutes, flipping once, until deeply golden. Reserve a small handful for garnish.
  2. Melt butter in a large pot over medium heat. Cook the onion 5 to 6 minutes until soft, add garlic for 30 seconds, then whisk in the flour and cook 2 minutes until pale gold and nutty.
  3. Slowly whisk in the warm stock, then the milk. Add the roasted cauliflower and optional nutmeg and mustard powder. Simmer 10 to 15 minutes until very tender and thickened. Blend to your preferred texture.
  4. Off the heat, once the soup stops bubbling, stir in the grated cheeses a handful at a time until smooth and glossy. Season to taste and thin with warm stock if needed. Serve topped with the reserved roasted florets.

Video

Notes

Grate cheese from a block and add it only off the heat to avoid a grainy or split soup.
Keeps 3 to 4 days refrigerated; reheat gently and thin with warm milk or stock. Don't boil on reheating.
To freeze, freeze the cauliflower base before adding cheese and dairy, then finish fresh after thawing.
For loaded, broccoli, spicy, lighter, and gluten-free versions, see the variations above.