The first time I ever went to Zupas was while living here in Salt Lake. I don't think they have this restaurant in San Diego, but they SHOULD. I love all of their food and soups! My favorite soups are the Lobster Bisque, the Mushroom Soup, and their Wisconsin Cauliflower Soup. I would say I take turns with rotating through these soups when I go, but lately I have only been wanting the Wisconsin Cauliflower Soup. It is just such a great comfort food soup, and I am a big lover of cheese :) So I thought I would look up recipes to see what I could find, and came across this. Now if only you could replicate their mushroom or lobster.... yum.
Zupa's Wisconsin Cauliflower Soup
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 spoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup Sharp Cheddar cheese
1 cup Pepper Jack cheese
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.