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A couple of weeks ago, my dear friend and I went to a Cafe Zupas restaurant that just opened near our homes. Why I have never tried Cafe Zupas, before now, is beyond me. It was wonderful! I wish I could go every week (day!) They have an amazing assortment of soups, sandwiches, salads, desserts and that fantastic coconut syrup and fresh lime you can put in your Coke, if you are in to that sort of thing. 🙂

I had the Wisconsin Cauliflower Soup, because  white vegetables are my passion.

Ok, you know I’m kidding. I tasted a sample of it that was heavenly and ordered myself a bowl sprinkled with bacon. (Because bacon is actually my real passion). The soup was creamy, slightly rich, packed with cheesy flavor and had a smooth satiny texture.  I came home, did a little bit of research and made some for my family for dinner. When they asked what it was called I told them it was…are you ready…

Cheesy-Bacon Soup. They had no problem with that. None at all, actually. They all loved it. After they had licked their bowls clean I told them there was an entire head of cauliflower existing inside the soup. The very soup they had just consumed.

They just smiled and said…

“All right, good one Mom. Now tell us what is really in it…”

“Just the best cauliflower you’ve ever eaten in your lives.” I responded.

And that, is the gospel truth.

I hope you make this soup. I hope you love it pieces! I hope it warms you up on a snowy winter day. 🙂

Now, grab yourself a pretty head of cauliflower and let’s make it baby!


Zuppas Wisconsin Cauliflower Soup from Jamie Cooks It Up1

Zupas Wisconsin Cauliflower Soup

Time: 30 minutes
Yield: 6-7  (1 cup) servings
Recipe adapted from Butter with a Side of Bread

1 medium onion, chopped
3 T butter
2 pounds cauliflower
1/4 C flour
2 C half and half
3 1/4 C water
2 chicken bullion cubes, or 2 tsp bullion granules
1 1/2 C sharp cheddar cheese, shredded
1/2 C pepper jack cheese, shredded
1/2 tsp salt
1 tsp dijon mustard

Cheddar Cheese
Green Onions

1. Chop a medium-sized onion.
2. Grab a large soup pot and toss 3 tablespoons of butter into it. Melt it over medium high heat, then add the onion…



and let cook until the onions are translucent and have a beautiful golden brown color. Should take about 5 minutes.


3. While your onions are sauteing, wash a lovely head of cauliflower and remove the green leafy portion.


Chop it up into pieces that are roughly 1 inch in size. Don’t get out a ruler, okay. Just give them a rough chop.


4. When your onions are golden brown add 1/4 cup flour to the pot, stirring quickly to incorporate and make a roux. (A roux is the pasty substance you see above. It will act as a thickener for your soup).


5. Add 2 teaspoons chicken bullion granules to 3 1/4 cups hot water. Pour the broth into the pot about 2/3 cup at a time, whisking the mixture until it bubbles and then adding more broth.


Like this!


6. Add 2 cups half and half, a little at a time whisking as you go. It may seem a bit tedious, but the soup will heat up much faster if you add just a bit of the liquid at a time.
7. When you have a nice simmer, add the chopped cauliflower. Bring the mixture back up to a simmer and let the vegetable cook until soft. Should take about 15 minutes.


8. When the cauliflower is fork tender, turn the heat off and blend the soup up. You can either stick an immersion blender into the pot and blend it until smooth. Or, you can carefully pour the hot soup into a blender.


9. When the soup is smooth, add 1 teaspoon Dijon mustard and 1/2 teaspoon of salt, stirring to incorporate.


10. Add 1 1/2 cups sharp cheddar cheese and 1/2 cup pepper jack cheese. (It’s best to use freshly grated cheese here, it will melt a lot better for you).
11. Stir the cheese in, allowing it to melt.

Serve with bacon, more cheese or even a few green onions.


Zuppas Wisconsin Cauliflower Soup from Jamie Cooks It Up

About Jamie

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  1. I try to change the names of dinners too, to get my kids to eat what I make. Most of the time it works! This looks delicious! Pinning!

  2. My kids love this soup so much they actually drink it with a straw when we go to Zuppa’s! Can’t wait to make it at home. Thanks a ton for the recipe!

  3. We live in California and our first stop when we travel to Utah is Zuppas! This is my “go to” soup. Thanks for the recipe – anxious to give it a try!

  4. We love Café Zupas too, and I just went to the one in the District the other day! Next time you’re there, if you want to try a yummy combination, get half cauliflower and half tomato basil in the same cup – it is amazing!
    Love your blog – I have really enjoyed making several of your recipes already (most recently the Coconut Lime Zucchini Bread)! 🙂

  5. This was delicious! I love eating cauliflower, but I need more recipes ideas…hopefully you can come up with more delicious ones to share. 🙂

  6. I usually have heavy whipping cream and I’d like to sub that and milk for the half and half, or just use straight cream, but it seems like there are always precautions about getting cream hot. Do you know the rules? What would you do here? I’m thinking just use cream but leave it till the end?