This is one of my favorite soups of all time. The thing is, is that is come from a restaurant in another state far away from me, and it has become so popular in that state, in that restaurant, that it’s way over priced! I can’t bring myself to even go there and buy it in its tiny bowl any more. So despite all the copy-cat recipes for Zupas Wisconsin Cauliflower Soup, I haven’t made one and thought- YES! that is it, until I made my own adjustments. In all honestly maybe I have just forgotten their soup over the years and reinvented my own. Maybe my own doesn’t taste like Zupas but tastes BETTER than Zupas. Thats what I’d like to think. That’s what my husband tells me :)
Sprouts is one of my favorite stores to shop at. It just has great produce at really great prices. It just so happened the week I was planning on making Cauliflower soup, Sprouts had this orange beautiful cauliflower for my post. So thank you Sprouts for that.
Honestly the soup is ridiculously easy. You steam a few veggies, Blend melt some cheese and serve. But it’s luxurious taste would lead you to think otherwise….
Make sure you have some golden crusty bread to dip in. Cause there is no other way to eat it. Seriously, ask my three year old. He just thinks it’s a dip for his bread, not a soup for a spoon.
- 1 small onion
- 4 TBS butter
- 3T Flour
- 2 garlic cloves
- 1 head of cauliflower, cut up
- 1 tsp honey dijon mustard
- 2 cups milk
- 2 cups SHARP cheddar cheese
- 1 can chicken or veggie broth
- 1/2 cup shredded parmesan cheese
- Roughly chop onions, and in butter sauté the onion and garlic till onions are starting to get tender. Add flour, and let bubble for 1 minute.
- Slowly add milk and broth. Stir in mustard.
- Add Cauliflower and let simmer for 10-15 minutes until cauliflower is tender.
- Blend in blender, still smooth and return to plan.
- On med-low heat add cheese and allow to slowly melt.
- Serve immediately with french bread.