This Copycat Zupas Wisconsin Cauliflower Soup recipe is everything! It’s super creamy, loaded with vegetables, and comes together in just 30 minutes! This quick and easy soup recipe is perfect for busy weeknight dinners when it’s chilly outside!

wisconsin cauliflower soup garnished with cheese


If you have ever been in to a Cafe Zupas, there’s a good chance you’ve noticed the Wisconsin Cauliflower Soup on the menu. Zupas started in Provo, Utah in 2004, right when I was going to college at BYU. It has since grown tremendously and is famous for their delicious fresh food. I had to recreate this deliciously creamy, cheesy Wisconsin cauliflower soup at home!

The great state of Wisconsin is known as “America’s Dairyland” and is particularly known for one of the world’s favorite foods: cheese! Wisconsin makes everything from cheese curds and mozzarella to cheddar and Colby. They are the cheese pros!

In my Wisconsin Cauliflower Cheese Soup Recipe, I added two of my favorite cheeses: cheddar and pepper jack cheese. The white cheddar adds a sharpness to your bowl, while the pepper jack adds just a hint of heat and spice. It is SUPER comforting and filling!

Rich, creamy, cheesy soups are super warming, filling, and comforting! Try our Cheeseburger Soup with Bacon, and if you love going to Panera Bread, you will low our Better-Than-Panera Broccoli Cheese Soup as well!

wisconsin cauliflower soup: two bowls and one pot

This Cafe Zupas Wisconsin cauliflower soup recipe is not only loaded with flavor, it has plenty of vegetables too, adding lots of good nutrition. I used a whole head of cauliflower, plus an onion and garlic for extra flavor. Cauliflower is such a neural tasting vegetable, and really just hides behind the sharp cheese, adding bulk to make this copycat Wisconsin cauliflower soup thick and creamy.

Prep takes just 10 minutes (it’s super easy) and the soup is ready, start to finish, in half an hour. I can’t believe something so flavorful can be whipped up so quickly. This Wisconsin cauliflower cheese soup is great when I’m stuck for time but want to get something filling and healthy on the table. This soup really does the trick!

side view of zupas wisconsin cauliflower soup

Copycat Zupas Wisconsin Cauliflower Soup Ingredients

  • Butter: Butter adds flavor and keeps the onions and garlic from sticking when they are sautéeing.
  • Onion & garlic: Onion and garlic adds so much flavor to soup!
  • Cauliflower: You’ll need about 1 large head of cauliflower chopped into small pieces so that it can soften quickly when cooking.
  • Flour: Flour takes this one-pot Wisconsin cauliflower soup from thin and watery to thick and creamy!
  • Milk: You can use either half-and-half or whole milk. Both will add extra richness and creaminess.
  • Chicken broth: We want the soup to be thick, but not too think! Chicken broth makes the consistency perfect while adding some more flavor.
  • Mustard: I didn’t add much dijon mustard, but it brings out a delicious, peppery aroma.
  • Cheese: Two delicious cheeses in this Wisconsin cauliflower soup: white cheddar cheese to give it a sharpness, and pepper jack cheese, for an extra peppery kick!
overhead of copycat wisconsin cauliflower soup

How to make Wisconsin cauliflower soup

  1. Melt and sauté. Firstly, melt the butter in the bottom of a large pot or dutch oven over medium-high heat. Add the onions and saute for about 5 minutes until softened and translucent. Add the garlic and saute another 30 seconds.
  2. Sprinkle and whisk. Secondly, sprinkle the flour over the onions and cook for 1 minute, whisking to coat the flour. Whisk in the half-and-half, then the chicken broth. Season with salt and pepper.
  3. Add cauliflower and boil. Next, add the cauliflower and bring the soup to a boil. Once boiling, reduce the heat to medium-low and cook, stirring occasionally, for about 15 minutes until the cauliflower is soft and cooked through.
  4. Blend! Blend the Wisconsin Cauliflower Soup using either an immersion blender or by transferring part of the soup to a blender with the lid tilted to an angle to allow steam to escape. Work in batches until all of the soup is smooth, then return it to the pot.
  5. Heat and melt. Heat the soup over medium heat and stir in the dijon mustard and cheeses until melted.
  6. Garnish and serve! Finally, serve with additional shredded cheese sprinkled on top. Additional toppings like chopped green onions and crumbled bacon are also really good.
blended wisconsin cauliflower soup

How do I store this creamy soup?

Allow any leftovers to cool completely before storing in an airtight container in the refrigerator. Reheat the leftovers in a pot on the stove, and consume within 4 days.

I wouldn’t recommend freezing this Wisconsin Cauliflower soup recipe as the dairy can separate and become unappetizing.

What is the best cheese for soup?

When adding cheese to a soup like this copycat Wisconsin cauliflower soup you want the cheese to have a low melting point so that it completely dissolves into the soup. Some good cheeses to use are cheddar, Colby, pepper jack, gouda, provolone, gruyere, and Swiss.

What do I serve with Wisconsin cauliflower soup?

This 30 minute soup recipe is great on it’s own, but as a side dish try one of these:

Bread:

Salad:

white cheese soup

More cozy soup recipes you will love

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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Wisconsin Cauliflower Soup

4.87 from 29 votes
Amy Nash
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings
This Copycat Zupas Wisconsin Cauliflower Soup recipe is everything! It's super creamy, loaded with vegetables, and comes together in just 30 minutes! This quick and easy soup recipe is perfect for busy weeknight dinners when it's chilly outside!

Ingredients
  

  • 2 Tablespoons salted butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 pounds cauliflower chopped into 1-inch pieces (about 1 large head of cauliflower)
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half or whole milk
  • 3 cups chicken broth
  • 1 teaspoon kosher salt
  • Pinch of black pepper
  • 1 teaspoon dijon mustard
  • 1 cup shredded white cheddar cheese
  • 1 cup shredded pepper jack cheese

Optional Toppings

  • Chopped green onions
  • Crispy crumbled bacon
  • Additional cheese

Instructions
 

  • Melt the butter in the bottom of a large pot or dutch oven over medium-high heat. Add the onions and saute for about 5 minutes until softened and translucent. Add the garlic and saute another 30 seconds.
    2 Tablespoons salted butter, 1 medium onion, 2 cloves garlic
  • Sprinkle the flour over the onions and cook for 1 minute, whisking to coat the flour. Whisk in the half-and-half, then the chicken broth. Season with the salt and pepper.
    ¼ cup all-purpose flour, 2 cups half-and-half or whole milk, 3 cups chicken broth, 1 teaspoon kosher salt, Pinch of black pepper
  • Add the cauliflower and bring to a boil. Once boiling, reduce the heat to medium-low and cook, stirring occasionally, for about 15 minutes until the cauliflower is soft and cooked through.
    2 pounds cauliflower
  • Blend the soup using either an immersion blender or by transferring part of the soup to a blender with the lid tilted to an angle to allow steam to escape. Work in batches until all of the soup is smooth, then return it to the pot.
  • Heat the soup over medium heat and stir in the dijon mustard and cheeses until melted.
    1 teaspoon dijon mustard, 1 cup shredded white cheddar cheese, 1 cup shredded pepper jack cheese
  • Serve with additional shredded cheese sprinkled on top. Additional toppings like chopped green onions and crumbled bacon are also really good.
    Chopped green onions, Crispy crumbled bacon, Additional cheese

Nutrition

Calories: 356kcal | Carbohydrates: 18g | Protein: 16g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1158mg | Potassium: 723mg | Fiber: 4g | Sugar: 4g | Vitamin A: 739IU | Vitamin C: 84mg | Calcium: 410mg | Iron: 2mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

Recipe adapted from Butter With a Side of Bread.

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

4.87 from 29 votes (19 ratings without comment)

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Reader questions and reviews

  1. Jordan says:

    5 stars
    Made this a couple times now. Great recipe! If you’re looking for more creamy and less spicy then adjust the cheese ratios.

    1. Amy says:

      Thank you! I am glad you liked it!

  2. Steve says:

    5 stars
    Just about to make this for the second time. The family loved it.

  3. Lynn Haas says:

    5 stars
    Excellent! I make this one often. Sometimes i will sub broccoli depending on whatโ€™s in the fridge.

  4. Paula C says:

    5 stars
    Yum! This was excellent! My hubby and I both went back more than once ๐Ÿ˜‰. Thank you so much for sharing your excellent recipe.

    1. Amy says:

      I’m glad you enjoyed it!

  5. Angie says:

    Have made this one many times. I usually freeze at least half and it freezes and reheats beautifully.

    1. Amy says:

      Soups are the best! So glad you enjoy it.

  6. BG says:

    5 stars
    Perfect! Loved the combination of the cauliflower and pepper jack – so tasty!

    1. Amy says:

      Great! Glad you liked it!

  7. Jennifer Price says:

    5 stars
    This is my favorite soup. I LOVE zupas! So glad I found your recipe! It did not disappoint. Even the 3 year old and 1 year old ate it!

    1. Amy says:

      Great! We love Zupas too. So glad your family enjoyed it!

  8. Jordan says:

    4 stars
    Love this recipe and make it all the time. Super easy to flavor to your taste, and who can say no to white cheddar cheese?

  9. Briell says:

    3 stars
    I didnโ€™t care for it. I didnโ€™t think it tasted like zupas Wisconsin California. It wasnโ€™t bad, but I wouldnโ€™t make it again. Just my personal opinion.

  10. Ashley says:

    5 stars
    Absolutely love this soup! My whole family devours it every time. And it really is better than Zupas!

    1. Amy says:

      It’s such a good one! We love it. I am glad your family likes it!

  11. Angie says:

    5 stars
    I have made this recipe repeatedly. Always comes out great, very easy to make, and everybody loves it, even self-avowed cauliflower haters. If anyone is interested, it freezes beautifully.