Wisconsin Cauliflower Soup ~ “Zupas” Copy-Cat

Using your blender makes it so easy to make this copy-cat Zupas Wisconsin Cauliflower Soup! You can add a little more kick by using more pepper-jack cheese or tone it down by substituting colby-jack for the pepper jack. Either way, it’s smooth, creamy texture is the perfect comfort food to warm you up on a cold fall day!

First, chop the onion into fairly fine pieces. I like using my mini food processor. If you don’t have one, I would consider making the investment. They are inexpensive, and it makes chopping things so much easier! If you don’t have one, just shop as finely as you can using a knife. Wash your cauliflower and remove the stem and the leafy portion. Then cut up the rest into about 1 inch pieces.

Put the butter in a large stock pot or pan and melt over medium heat. Then add chopped onion and saute’ over medium heat until the onion begins to look translucent, which is usually about 10 minutes. Add the water, chicken bullion granules and cauliflower and bring to a boil. Reduce the heat to a simmer and cook, stirring regularly, until cauliflower is tender, about 15 minutes.

Pour the cauliflower and broth into the blender. I loosen the center part of the blender lid enough so that the steam has a way to escape, but the soup can’t escape. Blend it on high for a 30 seconds or until smooth. Return to your pot and turn to medium high heat.

Place the milk, salt, and flour in a blender and blend for 30 seconds or until smooth. Pour the milk mixture into the pot. Add shredded cheese and dijon mustard, and more salt if needed. Heat through and stir constantly until cheese melts. If soup has not thickened, remove from heat, cover and let sit for a few minutes to thicken.

Wisconsin Cauliflower Soup ~ "Zupas" Copy-Cat

Prep Time

15 min

Cook Time

25 min

Servings

servings

Ingredients

• 2 T butter or margarine
• 1 medium onion finely chopped
• 2 1/2 c milk
• 1/3 c flour
• 3 1/2 c water
• 1 T Chicken Bullion Granules
• 2 lb cauliflower chopped into 1 inch pieces
• 1 t dijon mustard
• 1 1/4 c sharp cheddar cheese shredded
• 1/2 c taco blend cheese shredded
• 1/2 c pepper jack cheese shredded

Prep Time 15 min Cook Time 25 min Servings servings Ingredients 2 T butter or margarine 1 medium onion finely chopped 2 1/2 c milk 1/3 c flour 3 1/2 c water 1 T Chicken Bullion Granules 2 lb cauliflower chopped into 1 inch pieces 1 t dijon mustard 1 1/4 c sharp cheddar cheese shredded 1/2 c taco blend cheese shredded 1/2 c pepper jack cheese shredded

Instructions

1. Melt butter in a sauce pan over medium heat.
2. Add onion and saute' until onion begins to look translucent, about 10 minutes.
3. Add water and chicken granultes and bring to a boil. Turn to medium heat and simmer for 15 minutes, or until cauliflower is tender.
4. While cauliflower is simmering, place milk, flour and salt into a blender and blend until smooth.
5. Pour the milk mixture into the pan with the cauliflower for the last 5 minutes or so.
6. When cauliflower is tender and soup has begun to thicken, pour the soup into a pitcher.
7. Pour half of the soup into a blender. Blend on high for a minute until smooth. Return to pan. Repeat with the second half of soup.
8. Add dijon mustard and shredded cheese and stir until melted and smooth. Add salt to taste.
9. Serve with additional shredded cheese for garnish, if desired.

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