Have you ever heard of Zupas?!
If not, you need to look it up right now, find the closest one to you and make it a goal to get there at some point. It is my favorite little sandwich, salad and soup restaurant. Whenever I go home to visit my parents, its the place that me and my old girlfriends from growing up will meet up for lunch. We love it.
One thing in particular I love from this restaurant, is their Wisconsin Cauliflower Soup. Oh. My. Heck. It is amazing. I am always a little sad when I hear my spoon hit the bottom of the bowl. I love it so much!
I saw this recipe floating around from Butter with a Side of Bread, and knew I had to give it a go! I adapted the original recipe slightly to my taste and the end result was DELISH! How on earth could I pass up the opportunity to partake of this goodness in my very own home?! I have to say, it was pretty darn close to the real deal and my whole family loved it!
Copy-Cat Zupas Wisconsin Cauliflower Soup
By September 24, 2012
This recipe is AMAZING! So close to the real deal!
IngredientsPrint This Recipe
- 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.
(recipe adapted slightly from: Butter with a Side of Bread)