Cheddar Buffalo Cauliflower Soup
User Reviews
5
Cheddar Buffalo Cauliflower Soup
Description
Cheddar Buffalo Cauliflower Soup is made by roasting cauliflower florets and a head of garlic until golden and caramelized, enhancing their natural sweetness and adding complexity. Meanwhile, diced onions are sautéed until translucent to build a savory base. The roasted ingredients are blended with vegetable or chicken broth and seasoned with salt and pepper to form a smooth, rich soup. Sharp cheddar cheese is stirred in, melting into the soup for a creamy texture that balances the gentle heat from buffalo sauce incorporated to taste. Toppings like more shredded cheddar, scallions, chives, and drizzles of buffalo sauce provide fresh and tangy accents.
The soup's creamy yet slightly spicy profile makes it versatile; it can be served as a hearty starter or a light meal accompanied by bread. Its vegetable base and optional broth choices allow for vegetarian adaptations, and the inclusion of buffalo sauce brings a pleasant warmth without overwhelming the dish's mellow roasted flavors.
For a creamier consistency, milk, half-and-half, or heavy cream can replace part of the broth, and adding shredded cooked chicken transforms it into a protein-rich chowder variant. Adjust the broth quantity to control thickness. Using mild or medium buffalo sauce adjusts the heat to preference. Garnishing with blue cheese dip offers an alternative flavor contrast to the cheddar and buffalo elements.
Ingredients
- 1 cauliflower large head, cut into small florets (about 5 to 6 cups
- 2 tablespoons olive oil divided
- salt freshly ground
- black pepper freshly ground
- 1 garlic head
- 1 yellow onion medium, diced
- 3 cups vegetable broth or chicken broth if not vegetarian
- ½ teaspoon salt plus more to taste
- black pepper freshly ground
- ¼ to ⅓ cups buffalo sauce mild or medium, depending on heat preference
- 4 ounces cheddar cheese sharp, shredded
- TO GARNISH:
- cheddar cheese extra, shredded, for topping
- 1 to 2 scallions sliced, green part only
- chives chopped
- buffalo sauce for drizzling
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cook the veggies: Add cauliflower florets to the pan, drizzle with 1 to 2 tablespoons of olive oil and season generously with salt and pepper; toss to combine. For the garlic: peel and discard the outer papery layers of the whole garlic head. Leave the skins intact of the individual cloves. Using a sharp knife, cut ¼ inch off from the top of the cloves so that the individual cloves of garlic are exposed. Place garlic in a medium piece of foil and drizzle the top of the garlic with olive oil then loosely wrap in the foil and place on the pan with the cauliflower. Roast cauliflower and garlic for 30-35 minutes, flipping halfway through, until cauliflower is nice and golden, tender and caramelized.
- Cook the onion: While the cauliflower is cooking, add 1 tablespoon olive oil to a pot and place over medium heat. Once oil is hot, add diced onion and saute for 5-7 minutes until onion is translucent.
- Blend the soup: In a large blender add the onion, roasted cauliflower, roasted garlic, broth, salt and pepper. Blend until smooth, about 1 minute, then add back to the pot and place over medium heat. Tip for the garlic: allow it to cool enough to touch then simply squeeze out the roasted garlic from the skin.
- Finish it off: Bring soup to a light simmer over medium-low heat, then stir in 2 or 3 tablespoons buffalo sauce and cheddar cheese. Simmer for 5 to 10 minutes, taste and add more buffalo sauce if you want to kick it up. Buffalo sauces can vary in spice and flavor so start small and increase to suit your preferences. Garnish extra grated sharp cheddar cheese, scallions, chives and a drizzle of buffalo sauce. Serve with crusty toasted sourdough or your favorite bread of choice. Serves 4.
Notes
- Substitute 1 cup of broth with milk or half-and-half to increase creaminess and richness.
- To make a hearty chowder, add 1 to 2 cups of shredded cooked chicken during the blending stage.
- Adjust the soup's thickness by increasing or decreasing the amount of broth used.
- For extra flavor, consider garnishing with blue cheese dip in place of some cheddar cheese or relish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 227cal | 11% |
| Carbohydrates | 10.4g | 3% |
| Protein | 9.4g | 19% |
| Fat | 17.1g | 26% |
| Saturated Fat | 6.6g | 33% |
| Fiber | 2g | 8% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
