Buffalo Cauliflower Soup

Spice up your soup menu with this Buffalo Cauliflower Soup! Healthy, comforting and totally flavor-packed!

Today, we’ll start with a new favorite, my flavor-packed Buffalo Cauliflower Soup. I’ve seen a few recipes on the interwebs lately for buffalo cauliflower, so it got me thinking. Wouldn’t it make a fantastic soup? The answer is YES!

What’s awesome about this soup is that it’s actually healthy. When I was developing my recipe, I had planned on adding cheese and cream. But you know what? No need for either!

This soup gets its thickness from the pureed veggies and its spiciness from some deliciously tangy buffalo sauce. It’s topped with homemade crusty French bread croutons, optional, but highly recommended, and blue cheese crumbles that seal the deal as my new favorite soup.

How To Make This Buffalo Cauliflower Soup

First, you’ll place the cauliflower, onion and celery on a large baking sheet in a single layer. Toss with olive oil and season with salt and pepper. Roast in oven for 35-40 minutes.

To a large pot, you’ll combine the chicken broth, garlic, ranch dressing and buffalo sauce and then you’ll add in the roasted vegetable and bring the mixture to a boil. It’ll simmer for about 15-20 minutes before you use an immersion blender or a regular blender to puree the vegetables until soup is smooth blender in small batches with a small amount of liquid and puree until smooth.

You’ll season the soup with salt and pepper and then ladle the soup into bowls topping with blue cheese crumbles, if desired, a sprinkle of chopped parsley and a few homemade croutons if you’re game on making a batch. If not, use store-bought, but honestly it takes minutes to make homemade and they’re so much better! The recipe is below too!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Buffalo Cauliflower Soup

Author: MaryAnn Dwyer

Servings: 6 servings

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Spice up your soup menu with this Buffalo Cauliflower Soup! Healthy, comforting and totally flavor-packed!

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

  

1x2x3x

• 1 large head of cauliflower, cut into florets
• 1 medium onion, cut into chunks
• 4 celery stalks, cut into 3-inch pieces
• 2-3 Tbsp. olive oil
• 5 1/2 cups chicken broth
• 3 garlic cloves, minced
• 4 tsp. dry ranch dressing mix
• 1/2 cup Buffalo Sauce, I use Frank's
• salt and pepper to taste

Toppings

• blue cheese crumbles
• chopped parsley

Homemade Croutons

• 2 cups french bread, cut into 1-inch cubes
• 2-3 Tbsp. olive oil
• salt and pepper to taste

Instructions

 

Soup

• Preheat oven to 400 degrees. Place the cauliflower, onion and celery on a large baking sheet in a single layer. Toss with olive oil and season with salt and pepper. Roast in oven for 35-40 minutes.
• In a large stock pot, combine chicken broth, garlic, ranch dressing and buffalo sauce. Add the roasted vegetables. Bring the mixture to a boil. Reduce heat to low and simmer for 15 minutes. 
• Use an immersion blender to puree the vegetables until soup is smooth, If you don't have an immersion blender, remove the vegetables to a blender in small batches with a small amount of liquid and puree until smooth. Do not over fill your blender. Return to pot. Season soup with salt and pepper. 
• Ladle soup into bowls. Top with blue cheese crumbles, if desired, a sprinkle of chopped parsley and a few homemade croutons.

Homemade Croutons:

• Add olive oil to a large skillet over medium heat. Add bread cubes and toss well to coat.
• Cook, stirring often, until cubes are crispy and golden brown.

Notes

I roast the cauliflower, onions and celery in a 400 degree oven for 35-40 minutes before adding them to the broth.

I've made this soup a few times and I think 1/2 cup of Frank's Buffalo Sauce is perfect. If you like it spicier by all means add a bit more.

After the vegetables are done roasting, I add them to the broth, bring to a boil, then simmer for 15 minutes. Then it's time to remove the veggies and purée in a blender, or use an immersion blender until smooth. If adding to a blender, add in SMALL batches with just a bit of the liquid. You don't want the hot contents of the blender to explode all over the kitchen!

For toppings, I like to add some homemade French bread croutons and some blue cheese crumbles.

Nutrition

Calories: 186kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 1767mg | Potassium: 706mg | Fiber: 3g | Sugar: 4g | Vitamin A: 120IU | Vitamin C: 85.2mg | Calcium: 66mg | Iron: 1.5mg

Keyword: buffalo sauce, cauliflower, Comfort Food, healthy comfort food

Cuisine: American

Course: Side Dish, Soup

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!

Updated: This post was first published here in May 2018. I decided it was worthy of a re-share because it’s a total winner for soup season. I’ve updated the content and added some notes to the post above.