- 2 Tbsp. butter
- 1 medium onion, chopped
- 1/4 cup flour
- 1/2 tsp. salt
- 2 cups milk
- 3 1/2 cups water
- 5 chicken bouillon cubes
- 1 bag frozen cauliflower
- 1 cup sharp cheddar cheese, shredded
- 1 cup pepper-jack cheese, shredded *
- 1 tsp. Dijon mustard
In large saucepan, saute onion in butter until golden. Whisk in flour and salt. Slowly pour in milk and water. Add bouillon cubes and cauliflower and simmer for 15 minutes, until cauliflower is tender. Transfer soup to a blender or food processor and blend until smooth. Make sure to ventilate so steam can escape. Return to pan or heated crock pot**. Add cheeses and mustard and mix until melted and smooth.
* If you want the soup with a little less kick, you can do 1 1/2 cups sharp cheddar cheese, and 1/2 cup pepper-jack. I made it the original way and my husband and I LOVED it, but the kids thought it was a little too spicy.
**This soup cools quickly, so to keep it at the right temperature, I like to pour mine into a pre-heated crock pot after I blend it. Just keep it on low. It's a good way to serve it for a party or just to keep it warm for dinner.