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Recipe by:

Elena SMITH

Creamy Wisconsin Cauliflower Soup

This creamy Zupa's Wisconsin Cauliflower Soup combines roasted cauliflower, cream, and cheddar for a heartwarming dish perfect for chilly days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Vegetable Base
  • 1 head cauliflower, chopped into florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
Group: Soup Essentials
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 Tbsp. olive oil
Group: Seasoning
  • salt and pepper to taste
  • fresh chives for garnish (optional)

Equipment

  • Oven
  • Large baking sheet
  • Large pot
  • Blender

Method
 

  1. 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.
  2. 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.
  3. Add the roasted cauliflower to the pot with the vegetable broth and bring to a gentle simmer for about 10 minutes.
  4. Remove from heat and transfer the soup in batches to a blender. Blend until silky smooth.
  5. Return the blended soup to the pot, stir in heavy cream and cheddar cheese, and season with salt and pepper to taste.
  6. Ladle soup into bowls and garnish with fresh chives if desired.

Notes

For best results, don’t skip roasting the cauliflower as this enhances the flavor significantly.