Wisconsin Cauliflower Soup (Copycat Zupas)
Copycat Zupas Wisconsin Cauliflower Soup is velvety smooth and tastes like a rich cheese soup that your kids would never guess contains cauliflower!
Ingredients
- 2 tbsp butter or margarine
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 1-3/4 cups milk
- 1/4 cup heavy cream
- 15 oz chicken broth
- 1-1/2 cups water
- 1 tsp salt
- 1 head (about 2 1/2 pounds) cauliflower, cut into 1-inch pieces
- 1 tsp Dijon mustard
- 1-1/2 cup shredded sharp cheddar cheese
- 1 cup pepper jack cheese
- 1/2 tsp salt
- 1/2 tsp white pepper
Instructions
- In a large saucepan, melt the butter over medium heat.
- Add the onion and sauté until golden, about 10 minutes.
- Stir in the flour and let cook for a minute or two.
- Slowly whisk in the milk, heavy cream, chicken broth, water and salt
- Add the cauliflower and bring the mixture to a boil. Reduce heat to medium-low, cover and simmer until the cauliflower is fork tender, about 10-15 minutes.
- Blend up the soup in a couple of smaller batches until completely smooth. (Make sure to remember to remove the center part of the lid and use a towel to lightly cover the hole to stop the blender from exploding.)
- Return the soup to the saucepan and heat over medium-high heat until nice and hot.
- Remove from heat and whisk in the mustard, cheeses, 1/2 tsp salt and white pepper until melted and smooth.
- Garnish soup with extra cheese, bacon and chives as desired.