The other day was a cold day here in Utah. It was cloudy, gray and a day that felt like it needed a warm soup and bread for dinner. When it’s cold outside I get the baking bug and can’t help but bake my gray-sky-blues away with some yummy food. I had two heads of cauliflower needing to be used and so I searched the web for a copy-cat recipe for Zuppa’s Wisconsin Cauliflower soup. I added a few more seasonings to the soup recipes I found and used lowfat milk instead of heavy cream to make the soup a little lighter. The outcome was delicious!! The soup was even better the next day once all the flavors were able to meld together. I made my favorite breadstick recipe to go along with this soup (I’ll share that recipe with you tomorrow) and this meal warmed my heart. Thank goodness it’s blue sky again today. My waistline can’t take too many more creamy soups. 🙂


Cheesy Cauliflower Soup
  1. 6 Tbs. butter
  2. 2 white onions, diced small (or put in a food processor to chop quickly)
  3. 6 cups water
  4. 2 Tbs. chicken bouillon
  5. 2 heads cauliflower, rinsed and chopped into 1 inch pieces (stems included)
  6. 5 cups whole milk or half and half
  7. 1/2 cup flour
  8. 1 1/2 tsp. salt (or more to taste)
  9. 1/2 tsp. black pepper
  10. 2 cloves garlic, minced
  11. Dash cayenne pepper
  12. Dash paprika
  13. 2 cups shredded cheddar cheese
  14. ¼ cup sliced green onions
  15. ½-1 cup crumbled bacon
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  1. Dice the two onions into small pieces (or chop in a food processor). Place the onions in a soup pot and add the butter. Saute the butter and onions until they are tender and slightly caramelized. Then add the water, chicken bouillon (or chicken broth instead of water) to the pot. Rinse the cauliflower and chop into one inch pieces (stems included). Place all of the cauliflower pieces into the soup pot. Bring the mixture to a boil. While the soup is boiling, in a separate bowl, whisk together the milk and flour until smooth. Pour this flour mixture into the water/cauliflower mixture and stir. Continue to simmer the soup for another 10-15 minutes, or until the soup thickens and is creamy. If you like more of a smooth soup, use a hand blender and blend the soup until smooth. If you wish to serve the soup with bacon, cook a few slices of bacon in a saute pan until crispy brown. Remove the bacon and let cool until you can crumble. Serve the soup with the crumbled bacon, sliced green onions, and extra shredded cheese.
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