Ready in: 1 hour · Serves: 4-6 · Technique: Roasting and Blending · Storage: Up to 5 days in the refrigerator.
Quick Answer
This creamy Zupa's Wisconsin Cauliflower Soup combines roasted cauliflower, cream, and cheddar for a heartwarming dish perfect for chilly days.
As the crisp autumn air drapes over New York City, I find myself drawn to the heartwarming comfort of soups. With Thanksgiving and Christmas just around the corner, it's the perfect time to indulge in cozy, creamy goodness. One of my all-time favorites is Zupa's Wisconsin Cauliflower Soup. The first time I tasted this velvety creation, I knew I had to bring it into my own kitchen. The combination of roasted cauliflower, rich cream, and a hint of cheese creates a bowl of comfort that makes even the busiest city life feel a bit more serene.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Perfectly creamy and comforting for chilly autumn days.
- Made with simple, wholesome ingredients that pack a flavorful punch.
- Easy to prepare, making it ideal for busy weeknight dinners.
- Versatile and can be customized with spices or additional veggies.
- Great for meal prep and leftovers, perfect for any time of year.
Ingredients
Gather the following ingredients to create this delicious soup:
Vegetable Base
- 1 head of cauliflower, chopped into florets
- 1 medium onion, diced
- 2 cloves of garlic, minced
Soup Essentials
- 4 cups of vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
Seasoning
- Salt and pepper to taste
- Fresh chives for garnish (optional)
How to Make Zupa's Wisconsin Cauliflower Soup (Step-by-Step)
Follow these steps to create a warm and cozy bowl of cauliflower soup.
Step 1: Roast the Cauliflower
Preheat my oven to 425°F (220°C). On a large baking sheet, I toss the cauliflower florets with olive oil, salt, and pepper, ensuring that every piece gets a touch of golden goodness. After spreading them out, I pop them in the oven for about 25 minutes, flipping halfway through, until they are beautifully caramelized and tender.
Step 2: Sauté the Aromatics
In a large pot over medium heat, I add a splash of olive oil. As the oil shimmers, I toss in the diced onion and sauté it until it becomes translucent, about 5-7 minutes. The nutty aroma of the onions caramelizing fills my kitchen, setting the perfect base for the soup. Then, I add the minced garlic for another minute, ensuring it doesn't burn.
Step 3: Create the Soup Base
Once the cauliflower has roasted, I add it to the pot, along with the vegetable broth. I bring the mixture to a gentle simmer, allowing the flavors to meld beautifully for about 10 minutes.
Step 4: Blend Until Creamy
After removing the pot from heat, I carefully transfer the soup in batches to my trusty blender. I blend until it's silky smooth, making sure there are no chunky bits left. This step always excites me; the transformation is so gratifying!
Step 5: Stir in the Cream and Cheese
Back in the pot, I return the blended soup and stir in the heavy cream and shredded cheddar cheese, letting the cheese melt into the warm soup. I season it with salt and pepper to taste, relishing the luxurious texture and inviting aroma that fills my kitchen.
Step 6: Serve and Garnish
I ladle the soup into bowls, and if I'm feeling fancy, I sprinkle fresh chives on top for an extra pop of color and freshness.
Common Mistakes to Avoid
- Skipping the Roasting: Don't boil the cauliflower directly; roasting deepens the flavor.
- Overblending: Blend until smooth but avoid overdoing it to keep the texture nice.
- Neglecting Seasoning: Make sure to taste as you go; a bit of salt can elevate flavors significantly.
Tips and Tricks for Success
- Use a robust vegetable broth for extra flavor depth.
- Don't skip roasting the cauliflower; this step really enhances the soup's taste.
- For an extra twist, feel free to add a pinch of cayenne pepper for warmth.
Variations
- Substitute half of the cauliflower with broccoli for a unique flavor.
- Replace heavy cream with coconut milk for a dairy-free alternative.
- Add cooked bacon or ham bits for a meaty version of the soup.
- Incorporate other vegetables like carrots or celery for more texture.
How to Serve
- Top with croutons for added crunch.
- Serve with a slice of crusty bread for a hearty meal.
- Garnish with fresh chives or chopped parsley for a pop of color.
- Pair with a light salad for a refreshing contrast.
Make Ahead and Storage
- Make Ahead: Prepare the soup base a day in advance and store in the refrigerator.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat gently on the stove, adding a splash of broth if it thickens too much.
- Freezing: Freeze leftovers for up to 3 months for a warm, comforting bowl on a chilly day.
Recipe Notes / What I Learned
What struck me most when perfecting this recipe is how a few simple ingredients can create such depth of flavor. The marriage of cream and cheese with roasted cauliflower is a reminder that comfort food doesn't have to be complicated; it just has to be made with love.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~320 calories · 8g protein · 15g carbs · 28g fat
Recipe by:
Creamy Wisconsin Cauliflower Soup
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper on a large baking sheet. Roast for about 25 minutes, flipping halfway through, until tender and caramelized.
- In a large pot over medium heat, add a splash of olive oil and sauté the diced onion until translucent, about 5-7 minutes. Add minced garlic for another minute.
- Add the roasted cauliflower to the pot with the vegetable broth and bring to a gentle simmer for about 10 minutes.
- Remove from heat and transfer the soup in batches to a blender. Blend until silky smooth.
- Return the blended soup to the pot, stir in heavy cream and cheddar cheese, and season with salt and pepper to taste.
- Ladle soup into bowls and garnish with fresh chives if desired.
Notes
FAQs
1. Can I make Zupa's Wisconsin Cauliflower Soup vegan?
Yes, you can replace the heavy cream with coconut cream or a plant-based cream alternative, and use nutritional yeast instead of cheese for a vegan version.
2. How long does this soup last in the fridge?
The soup can be stored in an airtight container in the refrigerator for up to 5 days. Just reheat gently on the stove.
3. Can I freeze this soup?
Absolutely! You can freeze leftovers in an airtight container for later enjoyment. Just thaw and reheat when you're ready to eat.
4. What can I pair with this soup?
This soup pairs well with crusty bread, a side salad, or even a grilled cheese sandwich for a classic comfort meal.
5. How can I thicken the soup if it's too thin?
If the soup is too thin for your liking, you can simmer it on low heat to reduce it further, or add a slurry of cornstarch and water to thicken it up.
