Instant Pot Wisconsin Cauliflower Soup is a delicious and creamy soup made with only a handful of ingredients. If you’ve ever had Wisconsin Cauliflower Soup from Café Zupas, you are going to love this recipe.
This soup is cheesy, creamy, flavorful, and is an awesome copycat for Café Zuppas cauliflower soup. It is one of my favorite soup recipes because it is easy enough to make on any busy weeknight. I also love when I can make soup recipes in my Instant Pot for a quick delicious family dinner that everyone will love. If you love this easy soup recipe, you are going to love our Instant Pot Sweet Potato Chili Recipe or Instant Pot Honey Garlic Chicken.
If you don’t live near, or have never been to a Café Zuppas, it is definitely a must try! They have soups, salads, and the best panini’s I have ever eaten. Next time your in Arizona, Minnesota, Nevada, Utah, or Wisconsin you have to stop and try some of their yummy soups and salads. You won’t regret it!!
Wisconsin Cauliflower Soup Ingredients
- Cauliflower
- Chicken Broth
- Water
- Yellow Onion
- Salt
- Heavy Cream
- Dijon Mustard
- Sharp Cheddar Cheese
- Pepper Jack Cheese
- Bacon Bits
- Green Onions
How to make the creamiest Cauliflower Soup
If you know me you will know I am all about quick, easy, and delicious meals that my family will love. I love how easy this creamy soup recipe is. Start by adding cauliflower florets, water, chicken broth, onion, and salt to your Instant Pot. Put the lid on and cook on high for 5 minutes. When the Instant pot beeps, release the pressure valve and allow all of the steam/pressure to release before removing the lid.
Next you are going to pour cauliflower and broth into a blender or food processor and blend until completely smooth. Pour cauliflower puree back into the Instant Pot and put the setting on warm. Slowly whisk in the heavy cream and add the Dijon mustard. Lastly whisk in sharp cheddar cheese and pepper jack cheese slowly until it is fully incorporated.
Serve Wisconsin Cauliflower soup with cooked crumbled bacon, cheddar cheese, and chopped green onions.
How to make Cauliflower soup on the stove top
If you don’t have an Instant Pot you can make this soup on the stove top as well. Start by adding the cauliflower, water, chicken broth, onions, and salt to a large pot. Simmer on the stove top for 15 minutes or until the cauliflower is soft. Follow the rest of the instructions below.
Tips for storing and freezing cauliflower soup
Cauliflower soup can be stored in an air tight container in the fridge for 3-4 days. This soup also freezes well if you are making it a head of time. Simply pour cooled soup into a heavy freezer ziplock bag, label, and place flat in the freezer for up to 4 months. When your ready to serve, thaw soup in the fridge the night before and reheat on the stove top until warm.
Instant Pot Wisconsin Cauliflower Soup
Ingredients
- 6 cups cauliflower florets, about a 2lb head
- 1/2 yellow onion, diced
- 1 cup water
- 2 cups chicken broth
- 1 tsp. salt
- 1 cup heavy cream
- 1 1/2 tsp. Dijon mustard
- 2 cups sharp cheddar cheese
- 3/4 cup pepper jack cheese
Instructions
- Add cauliflower florets, water, chicken broth, onions, and salt in Instant Pot. Cook on high for 5 minutes.
- Turn the valve to allow the steam to escape / pressure to release.
- Pour cauliflower and broth into a blender or food processor and blend until completely smooth.
- Pour cauliflower puree back into the Instant Pot and put the setting to warm.
- Slowly whisk in heavy cream and add Dijon mustard.
- Slowly whisk in the cheddar and pepper jack cheese until it is fully incorporated.
- Serve immediately with bacon crumbles, cheddar cheese, and chopped green onions. Enjoy!
Notes
Nutrition
Have you tried this recipe?
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