Creamiest Buffalo Cauliflower Soup
Jackie Cooks + Drinks
The creamiest and dreamiest buffalo cauliflower soup!
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
- 1-2 tbsp Unsalted butter
- 2 large Carrots, peeled and chopped
- 2 stalks Celery, chopped
- 1 large Onion, chopped
- 1 head Cauliflower, chopped
- 1 tbsp All purpose flour (optional)
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 4 cups Low sodium vegetable or chicken broth
- 1/2 cup Buffalo hot sauce
- 1/3 cup Ranch dressing
- 1/4 cup Blue cheese crumbles
- 1/4 cup Shredded cheddar cheese
- Scallions and parsley, for garnish
In a large dutch oven over medium heat, melt the butter. Once the butter has melted, add your carrots, celery, and onion. Allow to cook for 5 minutes until vegetables soften.
Next, sprinkle the flour and salt, and pepper and cook the flour for about 2 minutes.
Slowly whisk in the broth, and add in the cauliflower. Allow the cauliflower to cook for about 20-30 minutes.
Once the soup has cooked for 30 minutes or so, transfer to a blender, or use an immersion blender and blend til silky smooth.
In a small bowl, combine the buffalo sauce and the ranch dressing. Whisk this into the soup. Last, add in the blue cheese and shredded cheddar, or leave out until serving and finish your bowl with the cheese + chopped scallions and parsley!
Keyword buffalo, buffalo sauce, cauliflower, cauliflower soup, soup, soup season