This is a copycat recipe from Zupas. And I made a few changes that make it even healthier.
I use butter from pasture-raised cows like this Kalona Super Natural butter and cheese from grass-fed cows like this Organic Valley Raw Sharp Cheddar Cheese. I also use raw milk that I buy from Real Foods Market and homemade chicken bone broth. With these full-fat, nourishing ingredients and fresh onions and cauliflower, this soup is wholesome and delicious.
If you don’t have an immersion blender, transfer the soup to a regular blender in a couple different batches. You’ll need to remove the center part of the blender lid to allow steam to escape. And don’t fill the blender very full and make sure you blend it on a really low setting. As you can see…it’s easier to use an immersion blender. But either will work.
- 3 Tbsp pastured butter
- 1 medium onion, chopped
- ¼ cup flour
- 2 cups whole milk
- 1½ cups water
- 2 cups chicken broth
- ½ tsp unrefined sea salt
- 1 head cauliflower, cut into 1 inch chunks
- 1 tsp dijon mustard
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
- Heat a large pot over medium-low heat.
- Add the butter and let it melt.
- Add the chopped onions and cook until translucent, about 5 minutes.
- Add the flour and let it cook for three minutes, stirring occasionally.
- Slowly stir in the milk, water, and chicken broth.
- Add the cauliflower and heat until boiling.
- Reduce the heat to low and simmer, covered, until the cauliflower is tender, about 15 minutes.
- Using an immersion blender, blend the soup until all the cauliflower chunks are gone.
- Add the mustard and cheese and stir until melted.
- Serve hot with a garnish of cheese on top.
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