Buffalo Cauliflower Soup

This buffalo cauliflower soup is creamy and decadent and silken smooth! Created with cheese, wing sauce, cheese and every one the fixins!

Buffalo Cauliflower Soup

Now here’s the opposite factor. I even have this very previous instruction on the location for buffalo soup. Several of you're endure fans over the buffalo soup – such as you still tell me what proportion you like that instruction. Not solely is it a decent instruction, however it’s pretty darn fast too. Half-hour or less. 

That is all wherever the inspiration for this instruction came from. Actually, I assumed of a soup with whole cooked cauliflower florets in it, type of like however the chicken items ar in my original soup. Then I made up my mind that will be repellent and remembered that I had the creamiest, dreamiest cauliflower soup instruction that i like such a lot.

Buffalo Cauliflower Soup

And that doing a little type of combination of the 2 would be impressive.
I was right! This is often silken and sleek and a bit spicy and sour. You soften a small amount of cheese into the soup too. However clearly, the important winner here is that the toppings – loads of chives and scallions and cheese, all my must-haves for love or money buffalo-wing impressed.

And if I’m being honest, i actually wished one thing firm on high. I feel you'll do a French bread slice or massive, firm bread, however I likable the ambience of no bread here, thus I skipped it. What you'll be able to (and should?) most likely do is garnish it with diced celery. However since I feel celery is born from the depths of hell, I skipped that half. 

A bowl of this is often thus smart. Super comforting and warming, silken and sleek. It’s wonderful in shooter type too. And slightly orange, obviously, thus it’s the proper Oct soup.

Buffalo Cauliflower Soup

  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 1 sweet onion, finely diced
  • 2 garlic cloves, minced
  • 1 large head of cauliflower, chopped into florets
  • 3 cups low-sodium vegetable broth
  • 1 cup water
  • 1/2 cup half and half or whole milk
  • ⅓ cup buffalo wing sauce (or more to taste!), plus more for drizzling
  • ⅔ cup freshly grated sharp white cheddar cheese
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

  • fresh cilantro
  • sliced scallions
  • chopped chives
  • crumbled blue cheese

  1. Heat a large pot over medium heat. Add the olive oil and 1 tablespoon butter, then add onions with the salt and pepper. Stir in the garlic. Cook, stirring often, until softened, about 5 minutes. Add in the chopped cauliflower and vegetable stock, then cover and cook for 20 to 25 minutes until softened. A few times during cooking, use your spoon to press down and break apart or mash the cauliflower.
  2. Transfer all the cauliflower and liquid to a blender and (carefully!) puree until smooth. Make sure you hold a towel over top of the blender while pureeing. Pour the cauliflower mixture back into the post and heat over low heat.
  3. Stir in the milk and remaining butter. Stir in the buffalo wing sauce. Keep it over the heat, stirring occasionally, for 10 minutes or so until the soup is all warm again. Stir in the cheddar until it melts. Taste and season with additional salt and pepper or more wing sauce if you’d like.
  4. Serve the soup immediately and top with cilantro, chives, green onions and blue cheese. Extra wing sauce drizzle if you’d like!

Post a Comment