But, my go to restaurant whenever I visit Utah is Zupa's. I know, I am unusual. Amy introduced me to Zupa's and we have been going there for something like five years now. Almost every time I go I get their Cauliflower Soup...or their Strawberry Fields salad, it's all good. Really, all of it is fabulous! I recommend it highly.
Today I was in the mood for something mild, warm and comforting. Seeing as how there is no Zupa's anywhere near here, and I was going grocery shopping I figured I could purchase all the ingredients I did not have on hand for a close replica of Zupa's Cauliflower soup. The girls and I have been making this for a few years. We all love it.
As soon as I walked in the door from grocery shopping I began the process of making the soup. When all was said and done, I was not disappointed...not one teensy bit.
I am grateful for this recipe - it warms my heart and soul.
Bonus! I am sharing it with you ---
Zupa’s Cauliflower Soup… almost
2 T butter
1 medium onion, chopped (optional)
¼ cup all purpose flour
½ t. salt
2 cups milk
1 can (13 ¾ oz – 14 ½ ) chicken broth
1 head (2 ½ lbs.) cauliflower (or can use frozen), cut into one inch pieces
1 pkg. (8 oz.) shredded sharp cheddar cheese (2 cups)
1 cup pepper jack cheese, shredded
1. In 4 qt. saucepan, melt butter over medium heat. Add onion and cook until golden, about ten minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.
2. Gradually stir in milk, chicken broth and 1 ½ cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about ten minutes.
3. In blender (with center part of blender lid off) blend cauliflower mixture at a low speed in small batches until very smooth.
4. Return cauliflower mixture to saucepan. Heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and all but ½ cup of cheddar cheese. Garnish soup with remaining cheese to serve.