Buffalo Cauliflower Soup
Overview
If you’re a buffalo sauce fan, this soup is for you.
I do love buffalo sauce. Buffalo sauce is fab on chicken. It’s incredible in dips. Even tossed with some brussel sprouts or roasted cauliflower.
But let’s hang on to that last statement for a second. If I roast cauliflower and put buffalo sauce on it…I bet I could put it in a soup. So, (drum roll please….)…off I went recipe testing.
What makes this soup shine is the fact it’s SO DAMN CREAMY, thanks to our friend, cauliflower! The soup has a great level of spice from the buffalo sauce- which, by the way, is totally adjustable- want more spice- add more. want less? add less! There are also a bunch of extra veggies in it – onions, carrots, and celery! And this spicy and creamy soup has a nice tang from blue cheese crumbles and ranch dressing.
It’s a great soup to keep in the fridge for a quick lunch or quick warm up on a cold day.
This creamy and dreamy buffalo cauliflower soup serves about 4-6 people.
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 1-2 tbsp unsalted butter
- 2 large carrots, peeled and chopped
- 2 stalks, celery, chopped
- 1 large onion, chopped
- 1 head of cauliflower, chopped
- 1 tbsp all purpose flour
- 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
Method
In a large dutch oven over medium heat, melt the butter. Once the butter is melted, add your carrots, celery, and onion. Allow to cook for 5 minutes until the vegetables soften.
Next, sprinkle the flour, salt, and pepper and cook, stirring often, 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.
Grab a small bowl and combine the buffalo sauce and the ranch dressing. Whisk this mixture 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!
Creamiest Buffalo Cauliflower Soup
Ingredients
- 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
Instructions
- 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!
TELL US WHAT YOU THINK:
Yum!
Made this for the snow day today – so delicious!!!