Friday, April 20, 2012

Wisconsin Cauliflower Cheese Soup

I am in love with Cafe Zupas Wisconsin Cauliflower Soup.  I wanted so very badly to find a copy cat recipe so I could make it at home and a friend at work sent me this one.  It has a velvety smooth texture and a wonderful rich flavor that my taste buds just adore.  You would NEVER guess that there is cauliflower in it!  Just tell your family it is cheese soup and they will be slurping it up like nobody's business.


2 tbsp butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 tsp salt
2 cups milk
1 can (13-15 ounces) chicken broth
1 1/2 cups water
1 head (about 2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 tsp Dijon mustard
1 cup shredded sharp cheddar cheese
1 cup pepper jack cheese

In a large saucepan, melt the butter over medium heat. Add the onion and saute until golden, about 10 minutes. Stir in the flour and salt.  Slowly whisk in the milk, chicken broth, and water.  Add the cauliflower and bring mixture to a boil. Reduce heat to low, cover and simmer until the cauliflower is tender, about 10-15 minutes. In small batches, blend the soup in a blender until smooth.  (Make sure to remember to remove the center part of the lid to stop the blender from exploding.)  Return soup to the saucepan and heat over medium heat until hot.  Remove from heat and add mustard and 1 1/2 cups cheese.  Stir until until melted and smooth. Garnish soup with remaining cheese.

The pepper jack gave the soup a little extra zip that my family loved.  If you don't want that kick, substitute another cup of the sharp, or a cup of colby jack.

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