Wednesday, December 11, 2013

Skinny Wisconsin Cauliflower Soup & easy breadsticks

So i went to Zupas and had one bite out of their Wisconsin Cauliflower Soup and was blown away. When you realize that you are thoroughly enjoying what is essentially pureed vegetables, you know you've found a winner. So I came up with a slightly healthier/modified version of the Zupas soup. Man it is so good. The main thing you need for this recipe though, is a GOOD blender. (my bosch blender didn't quite cut it) one reason why a good blender is on my wish list. ANYWAYS.

 Here is the recipe. Im going to apologize in advance for the not so great picture i have. Just trust me, it tastes a lot better than it looks :)


1 zucchini
1 head cauliflower
1 onion
1/4 C flour
3 Tablespoons butter
2 C milk
1 1/2 C water
1 can chicken broth (NO MSG, please&thank you)
1 1/2 C sharp cheddar
1/2 C pepper jack
Salt & pepper to taste


1.  chop zucchini into small triangles, sprinkle with garlic salt and cook in a separate pan on medium-low heat, covered. you will do everything else while the zucchini cooks
2. saute chopped onion and butter in skillet until onion is a golden brown color
2. add flour  and stir for a couple minutes until it is all mixed together
3. gradually add milk and STIR like your life depends on it. then add water and chicken broth. continue to stir, constantly. (your arms should be sore by now)
4. add chopped cauliflower, heat until boiled
5. reduce heat and cover the skillet, let cauliflower simmer for about 15 minutes until tender.
6. When cauliflower is tender, empty entire skillet into the blender
7. blend until velvety smooth :) let the steam escape from a hole in the top of the blender.
8. add blended cauliflower mixture into a pot, cook on medium heat until hot.
9. reduce heat, then add cheese and salt to taste.
10. Once zucchini is tender, add to the soup.


I served this soup with some delicious garlic parmesan breadsticks.


rhodes rolls
3 T garlic salt
3 T parmesan cheese (the real kind, not the powder-y stuff)
2 T butter

1. let rhodes rolls thaw for 4 hours
2. once soft, roll into long breadstick-like worms.
3. Melt butter
4. spread tiny bit of butter on each breadstick
5. sprinkle garlic salt over each breadstick
6. sprinkle parmesan cheese over each breadstick.
7. cook in oven for 15 minutes at 400 degrees, or until golden brown on the bottom.

obviously it was so delicious that i didn't remember to take a picture until it was halfway gone....


  1. That looks de-lish! Wanna know something sad? That's Trev's FAVORITE soup from Zupas, so I decided to make it a couple of weeks ago. I messed it up. And it was so sad. I literally cried! haha. It was so so bad. I'm not sure what I did wrong. It had sweet potato in it and your recipe doesn't -- maybe I'll have to try this one! :)

    1. oh no! yeah see if this recipe works better, i think having a good blender is key. :) and I'm the same way- when i fail at a recipe, i get so frustrated and sometimes tears come. haha. good luck with this one!

  2. Both of these sound delicious. I love anything with zucchini and garlic.



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