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