There’s just something so satisfying about a warm bowl of soup on a cold day. It’s more than a meal; it’s piping hot comfort served with a spoon!
While we love a good stew, and can never have too many slow cooker soups, every once in a while it’s nice to roll up our sleeves and make a classic from scratch. This soup here combines cheddar, pepper jack, half and half, and pureéd cauliflower to get a rich, creamy texture, sure to satisfy every soup fan. Scroll down to get the full recipe, inspired by Zupas Cafe!
Wisconsin Cauliflower Cheese Soup
40 min to prepare Serves 6-8
- 3 tablespoons butter
- 1 onion, chopped
- 1/2 cup flour
- Salt and pepper to taste
- 2 cups half and half
- 1 1/2 cups water
- 1 (14.5 oz) can chicken broth
- 2.5 lbs cauliflower, chopped
- 1 teaspoon Dijon mustard
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- In a large saucepan, melt butter and sauté onion for 8 minutes, or until golden brown.
- Whisk in flour to make a roux. Stir in half and half a little bit at a time until combined, followed by water and chicken broth. Add cauliflower to the roux, and heat until boiling.
- Reduce heat and simmer until cauliflower is tender; about 15 minutes
- Pour the cauliflower roux mix into the blender, blend until smooth. You may want to remove the center part of the blender to let steam escape.
- Once smooth, return mixture to saucepan and reheat over medium-high, stirring occasionally. When heated thoroughly, stir in salt and pepper, Dijon, and cheeses until melted. Serve up hot with a garnish of sour cream and parsley, if desired.
Recipe adapted from Chef In Training.