Zupa's Wisconsin Cauliflower Soup

I Love Zupas!  It is always a treat when I get to SLC.  When I saw this recipe from Chef In Training I knew that I had to make it and as luck would have it I had cauliflower in the house.  Steve and I both enjoyed it and Steve didn't even ask for meat :)  I did change up a couple of things. I didn't blend up all of the cauliflower because my man does like to chew his food unless it is tomatoes and those have to be smooth.  I also used medium cheddar cheese because it is what I had.


3 Tbsp. butter
1 medium onion chopped
1/4 cup flour
1/2 tsp. salt
1 cup half and half
1 cup milk
1 1/2 cups water
1 (14.5 oz) can chicken broth
2.5 lbs cauliflower
1 tsp. Dijon Mustard
1 1/2 cups sharp cheddar cheese shredded
1/2 cup pepper jack cheese shredded

Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.

Add flour and stir to make a roux. Heat while stirring for a couple of minutes.

Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.

Add chopped cauliflower and heat until boil.

Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.

Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.

Serve soup topped with a little cheese for garnish.