Cheddar Cauliflower Soup (Zupa's Copycat) on

Cheddar Cauliflower Soup (Zupa's Copycat)

Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Tammy Blankenship


  • 2 tablespoons butter or margarine
  • 1 medium onion chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 cups water
  • 2 cups chicken broth
  • 1 head cauliflower, approximately 1 and 1/2 pounds cut into 1-inch chunks
  • 1 teaspoon Dijon mustard or 1/3 to 1/2 teaspoon dried mustard powder
  • 2 cups sharp cheddar cheese shredded


  1. In a large saucepan, melt butter over medium heat.
  2. Add onion and cook until golden, about 10 minutes, stirring occasionally.
  3. Whisk in flour and salt.
  4. Gradually stir in milk, chicken broth, and water.
  5. Add cauliflower and heat to boiling over high heat.
  6. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes. (Be careful how high you have the heat here as it tends to boil over easily with the milk.)
  7. In blender (with center part of blender cover removed to allow steam to escape),or with an immersion blender, blend cauliflower mixture at low speed in small batches until very smooth.
  8. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally.
  9. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth.
  10. Serve soup with remaining cheese as a garnish.

Recipe Notes

Change it Up:
Try mixing this up by adding pepperjack cheese instead of cheddar.

May use more or less mustard according to taste.