Recreated Zupas Cauliflower Cheese Soup

Zupa's Wisconsin Cauliflower Cheese Soup is my favorite item on their menu. I think they do a good job trying to make their ingredients as healthy as possible, but when it comes to dairy, grass-fed and raw are the gold standard if you really want an incredible boost in the nutrient content of your meal. It's also way easier for your body to digest and absorb the nutrients if you use raw milk instead of pasteurized. Hence, my quest to recreate this amazing soup at home with the ingredients I normally use. As for where I shop for my food, I am able to find all the ingredients for this recipe at Costco and Good Earth, except for the raw milk which I buy at the Redmond Farm store. These are local stores in Utah Valley, but if you're not in this area you can check your local health food store for raw cheese and raw milk. I hope this makes your mouth happy and your belly warm and content!

Serves 4-5

Ingredients:

2-3 TBS Kerrygold grass-fed butter

1 large onion (yellow or white)

2-3 garlic cloves minced (@2tsp)

1/2 C Namaste Gluten-free Flour blend

2 C Raw or organic whole milk

3 C chicken broth (organic or homemade)

2 tsp Redmond's Real Salt

1 head organic cauliflower grated/finely chopped

1 C shredded raw pepper jack cheese 

2 C shredded raw sharp cheddar cheese

1/2 C Coastal Cheddar (sharp English Cheddar)

1 1/2 tsp Dijon mustard

Directions:

1. Melt butter in a large stockpot. 
2. Add garlic and onion, and sautée until onions are tender/translucent.
3. Add flour and stir til mixture clumps up.
4. Gradually whisk in milk, making a thick, soupy mixture. Make sure to whisk out any flour clumps.
5. Add chicken broth, salt and cauliflower.
6. Simmer for 15 minutes on medium heat til cauliflower is tender. Stir frequently or turn down heat to keep bottom of pot from scorching.
7. Use an immersion blender to pulse soup smooth right in the pot. Or, transfer soup into a blender to pulse until smooth. 
8. Add in cheeses and mustard and stir til cheese completely melts.
9. Garnish with parsley or cilantro, and serve with toasted sourdough bread.