Cauliflower Soup and Tomato Basil Soup

Wednesday, September 29, 2010

Wisconsin Cauliflower



Wisconsin Cauliflower




2 tablespoons margarine or butter (1/4 stick)

1 medium onion, chopped

1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup Sharp Cheddar cheese
1 cup Pepper Jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.




found this on ohmyrestless-soul blog

A couple things that I did differently I cut the cheese into cubes and let that ooey goodness just melt in. Also, when you mix in the blender blend REALLY well. Our first blender attempt we didn't blend as well and it didn't have the great flavor. So Ryan blended one more time. PEREFECTION!! Another thing I did differently is I put whipping cream instead of milk.  Please give this a try and let me know what you think. 


Tomato Basil



Tomato Basil





  • 4 tomatoes - peeled, seeded and diced
  • 4 cups tomato juice
  • 14 leaves fresh basil
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • salt and pepper to taste
recipe found in allrecipes.com
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
  1. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Since it is starting to get cold outside I thought that some soup recipes would be good. Again, I am trying to replicate  a restaurant that I love. Zupas. Try these yummy soups and I will have to post my attempt of panini without a panini press. That was fun and messy.  Grap a spoon and try these soups. Let me know what you think. 



4 comments:

Deb said...

I have died and gone to heaven! These two recipes are first rate, company worthy. And,
when blended, a little tomato with a lot of cauliflower, it is a home run. Give us more of your recipes. These beat any recipe books I have bought.

Leigh Anne @Your Homebased Mom said...

Is the cauliflower like the one they serve at Zupa's. My Provo kids favorite thing to eat is half a bowl of cauliflower mixed with half a bowl of tomato basil soup at Zupas?? Need to try this!

Sara said...

Made the tomato basil, and paired it with a delicious grilled chhese. AMAZING. I do need to request your sugar cokie recipe....:)

Tina @ www.commoncentshome.blogspot.com said...

After making this tomato soup (several times now) I am not happy with any other tomato soup. Even my prior favorite restaurants can't compare. And it is soooo easy. Love both recipes, but the tomato one seriously rocks my world! Thank you so much for sharing it!

Post a Comment

Get Me A Fork Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino