Wisconsin Cauliflower Cheese Soup

wisconsin cheese soup

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!

Lentil cream soup with cream cheese

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!

Lentil cream soup with cream cheese

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


  1. In a large saucepan, melt butter and sauté onion for 8 minutes, or until golden brown.
  2. 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.
  3. Reduce heat and simmer until cauliflower is tender; about 15 minutes
  4. 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.
  5. 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.