Monday, October 28, 2013

Wisconsin Cheddar Cauliflower Soup

Zupas, a restaurant located throughout Utah, has some of the best light (and filling) foods I've yet to find. My husband and I go there for most date nights because we love their unique selection of paninis, soups, and salads. This soup, known at Zupas as the "Wisconsin Cauliflower Soup," is to die for! I have never used cauliflower for a soup base and boy, have I been missing out. The cauliflower made this soup thick and very flavorful - I definitely think we will be making it again soon (especially as the weather continues to get more chilly!)

Wisconsin Cheddar Cauliflower Soup
PREP: 10 minutes           COOK: 30 minutes            READY IN: 40 minutes

  SIMPLE         HEALTHY      YUM
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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups water
  • 1 (14.5 oz) can chicken broth 
  • 1 head cauliflower, cut/broken into 1 inch pieces
  • 1 teaspoon Dijon mustard
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded


  1. In a large saucepan, saute onion in olive oil for 10 minutes (or until golden brown), stirring occasionally. 
  2. Mix flour and salt with onion, then gradually add milk, water, and chicken broth to onion mixture.
  3. Add cauliflower and heat to a boil. Reduce heat to low and simmer for about 15 minutes or until cauliflower is soft.
  4. Spoon cauliflower from soup mixture into a blender and mix until smooth, about 3 minutes. 
  5. Return cauliflower to soup mixture in saucepan. Mix in mustard and cheeses until melted.


    2 cup serving    308 calories   18.4 g fat   20.9 g carbs    17.3 g protein    9.8 g sugar   

Recipe adapted from Butter with a Slice of Bread

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