I first had this soup at Cafe Zupas along side this Chicken Pesto Panini.  I knew that I needed to find this recipe and make it as soon as possible.  A lot of you might read the title and turn away.  I am begging you to please give it a chance.  This soup is loaded with cauliflower but if you don’t mention it to those who are eating it they wouldn’t even notice.  It is rich, creamy and tastes like a wonderful chowder.

Ingredients

• 2 tablespoon butter or margarine
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups water
• 1 can (13 3/4 to 14 1/2 ounces) chicken broth
• 1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
• 1 teaspoon Dijon mustard
• 1 cup sharp cheddar cheese, shredded
• 1 cup Colby/Jack cheese, shredded

Directions

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.

Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 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.  If you have an immersion blender use that instead.

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. Serve soup with remaining cheese as a garnish.

Recipe from Butter, with a side of Bread