Buffalo Cauliflower Soup
User Reviews
5
Buffalo Cauliflower Soup
Description
This recipe for Buffalo Cauliflower Soup begins by sautéing diced onion and garlic in olive oil and butter with salt and pepper to build a savory base. Chopped cauliflower florets are then added with vegetable broth and simmered until tender. The mixture is pureed until smooth to create a creamy texture without cream as the base. Returning the puree to the pot, half and half and butter are stirred in for additional richness.
Buffalo wing sauce is added to infuse a spicy, tangy flavor typical of buffalo dishes, and sharp white cheddar cheese is melted in for depth. The result is a velvety soup combining the earthy cauliflower and spicy heat with creamy cheese notes. The soup’s garnishes — cilantro, scallions, chives, and crumbled blue cheese — contribute fresh, herbal, and pungent contrasts in flavor and texture.
This soup serves well as a comforting starter or a light meal, especially for those who enjoy buffalo flavors in a warming, less traditional form. The balance of heat and creaminess makes it adaptable in spice level and pairing with bread or light sides.
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter unsalted
- 1 onion finely diced, sweet
- 2 garlic minced, cloves
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 cauliflower chopped into florets, large head
- 3 cups vegetable broth low-sodium
- 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 cheddar cheese freshly grated, sharp, white
for garnish
- cilantro fresh
- scallions sliced
- chives chopped
- blue cheese crumbled
Instructions
- 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.
- 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.
- 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.
- Serve the soup immediately and top with cilantro, chives, green onions and blue cheese. Extra wing sauce drizzle if you’d like!
User Reviews
Overall Rating
5
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