This healthy Wisconsin cauliflower soup is a homemade take on the creamy, cheesy cauliflower soup from Cafe Zupas. Cauliflower and sweet potato simmer in milk and chicken broth, then get blended until velvety smooth.

A spoonful of Dijon mustard plus Colby jack and pepper jack cheese finish it off, so every bowl tastes rich, cheesy and just a little bit spicy.

The Best Zupas Wisconsin Cauliflower Soup (Lightened Up Copycat)

This copycat Zupas cauliflower soup takes its cues from the restaurant bowl, a silky texture, plenty of melty cheese and a gentle kick, while using simple, wholesome ingredients you can find at any grocery store.

Instead of heavy cream, the creamy base comes from evaporated skim milk or coconut milk and a can of low sodium chicken broth. A whole head of cauliflower and a medium sweet potato do the thickening. Once they’re tender, everything goes into the blender, so the vegetables become the body of the soup. The sweet potato adds a little natural sweetness and a pretty golden color.

The cheese goes in at the very end. Dijon mustard sharpens the flavor, Colby jack makes it mild and melty, and pepper jack adds that little bit of heat. Stir until it’s melted and you’re ready to eat.

Like it chunkier? Leave some of the cauliflower florets in the soup. You can also add broccoli, petite peas, carrots or any of your favorite vegetables for added flavor.

Why You’ll Love This Wisconsin Cauliflower Soup

Creamy without cream. Blended cauliflower and sweet potato make it silky and thick.
Cheesy with a little kick. Colby jack and pepper jack melt in right at the end.
Simple ingredients. One pot, a blender and ten everyday ingredients you can find at any grocery store.
Easy to adapt. Make it smooth or chunky and add your favorite vegetables.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Coconut oil or real butter: Used to soften the onion. Butter gives a richer, more classic flavor, and refined coconut oil keeps it neutral.
Sweet onion: Cooked slowly until translucent, it adds a mellow sweetness to the base. A yellow onion works if that’s what you have.
Salt: Added with the onion so it softens faster and the seasoning builds from the start. Taste again at the end, since the broth and cheese add salt too.
Evaporated skim milk or coconut milk: Evaporated milk has had some of its water cooked off, so it tastes creamier than regular milk without the fat of cream. Coconut milk makes a dairy free base, with a light coconut flavor.
Low sodium chicken broth: Gives the soup savory depth. Low sodium lets you control the salt, which matters once the cheese goes in. Vegetable broth works for a meatless version.
Cauliflower: One head, washed and cut into florets. Look for a firm, creamy white head with no brown spots. Smaller florets cook faster and more evenly. Frozen florets work in a pinch, though they may need a few extra minutes to get tender.
Sweet potato: One medium sweet potato, peeled and diced. It thickens the soup, adds natural sweetness and gives the soup its warm golden color. Cut it into small, even pieces so it’s tender at the same time as the cauliflower.
Dijon mustard: Just a tablespoon. It won’t make the soup taste like mustard. It sharpens the cheese flavor the way it does in a good mac and cheese.
Colby jack and pepper jack cheese: Colby jack melts smoothly and keeps the soup mild, while pepper jack brings a gentle heat. Shred your own from a block for the smoothest melt.

How to Make Zupas Wisconsin Cauliflower Soup

Soften the onion. In a large pot, heat the oil or butter over medium heat. Add the onion and salt and cook, stirring occasionally, until the onion is soft and translucent but not browned. This takes a few minutes, and going slowly keeps the onion sweet instead of sharp.
Add the liquids. Gradually stir in the milk and chicken broth and bring to a boil. Adding the liquid a little at a time keeps the pot hot, and stirring keeps the milk from sticking to the bottom and scorching.
Simmer the vegetables. Add the cauliflower and sweet potato. Reduce the heat and simmer until the cauliflower is tender, about 10 minutes. A fork should slide easily through the florets and the sweet potato.
Blend. Place the mixture in the blender with the center piece of the lid out so the steam can escape, and cover the opening with a folded towel. Blend on low speed until very smooth. Work in batches if needed, filling the blender only about halfway with hot soup.
Add the cheese. Return the soup to the pot over medium heat. Add the mustard and cheese, stirring constantly. Once the cheese is melted, remove from the heat right away so it stays smooth.
Garnish and serve. Taste and add a pinch more salt if needed, then top each bowl with a little extra cheese if you like. The soup should be thick enough to coat the back of a spoon.

Kami’s tip: Like it chunkier? Leave some of the cauliflower florets out of the blender and stir them back into the soup at the end.

Ways to Customize This Cauliflower Soup

Make it chunky. Set aside some florets before blending and stir them back in.
Add more vegetables. Broccoli, petite peas or carrots all work and add extra flavor.
Make it dairy free friendly. Use coconut oil and coconut milk for the base.
Change the heat. Use more pepper jack for extra kick or more Colby jack for a milder bowl.

Zupas Cauliflower Soup FAQs

Is this the exact Cafe Zupas recipe? No. It’s a homemade copycat inspired by the Zupas Wisconsin cauliflower soup, made with simple, lighter ingredients.
What makes this soup healthy? The creaminess comes from blended cauliflower, sweet potato and evaporated skim milk or coconut milk instead of heavy cream.
Is it safe to blend hot soup? Yes, with care. Remove the center piece of the lid so steam can escape, cover the opening with a towel, fill the blender only halfway and start on low.
Why did my cheese turn grainy or stringy? The soup was too hot. Add the cheese over medium heat, stir constantly and take the pot off the heat as soon as it melts.
Can I make it vegetarian? Yes. Swap the chicken broth for vegetable broth. Everything else stays the same.
My soup is too thick. What should I do? Stir in a splash of broth or milk over low heat until it reaches the texture you like.
Can I use regular milk? You can, but the soup will be thinner. Evaporated milk is more concentrated, so it tastes creamier.
How do I store leftovers? Refrigerate in a covered container within 2 hours of cooking and eat within 3 to 4 days. Reheat gently on the stove, stirring often, until it reaches 165°F.
Can I freeze it? Soups made with milk and cheese can separate after freezing. If you do freeze it, whisk well while reheating to bring it back together.

Healthy Zupas Wisconsin Cauliflower Soup- No Diets Allowed

Copycat Zupas Wisconsin Cauliflower Soup

Copycat Zupas Wisconsin cauliflower soup made with cauliflower and sweet potato simmered in evaporated skim milk or coconut milk and chicken broth, blended smooth and finished with Dijon, Colby jack and pepper jack. It is creamy and cheesy without any heavy cream.

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Ingredients

1 Tbs coconut oil or real butter
1 sweet onion chopped
1/2 tsp salt
2 cups evaporated skim milk or coconut milk
1 14 oz can natural chicken broth low sodium
1 head of cauliflower washed and cut into florets
1 medium-sized sweet potato peeled and diced
1 Tbs Dijon mustard
1 cup shredded Colby jack cheese
1 cup shredded pepper jack cheese

Instructions

In large pot, heat oil or butter over medium heat. Add onion and salt. Cook until onions are translucent, stirring occasionally.
Gradually stir in milk and chicken broth. Bring to boil.
Add cauliflower florets and sweet potato. Reduce heat and simmer until cauliflower is tender approximately 10 minutes.
Place mixture in blender with center piece out (so the steam can escape) and blend cauliflower mixture at low speed until very smooth.
Return cauliflower mixture to sauce pan. Over medium heat, add mustard and cheese stirring constantly. Once cheese is melted, remove from heat.
Garnish soup with additional cheese, if needed.
Additional tips: Leave some of the cauliflower florets in the soup to make it chunkier. You can also add broccoli, petite peas, carrots, or any of your favorite vegetables for added flavor.

Made this cauliflower soup? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Your feedback helps other home cooks, and I love hearing which vegetables you added.