A creamy and cheesy Zupas copycat cauliflower soup that is perfect for fall.
In a pot on medium high heat, melt butter. Add garlic and onion and cook until fragrant-2-3 minutes.
Whisk in flour. Stir in chicken broth and water.
Turn the heat up to medium high. Add the cauliflower and celery, bring to a boil.
Once mixture is boiling, reduce heat, cover and simmer for 20 minutes. Stir occasionally to avoid burning on the bottom of the pan.
Remove from the heat and blend with an immersion blender until smooth. (or allow soup to cool some and blend in a blender-make sure you vent the blender if soup is too warm-then pour the soup back into the pot)
Place pot back on stove and heat on low while you add the half n' half, whipped cream cheese, mustard, salt, cheddar and pepper jack cheese.
Stir until cheese is melted and soup has heated through. Do not boil.
Serve with additional cheese and bacon if desired. Enjoy!