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Buffalo Cauliflower Soup

Spice up your soup menu with this Buffalo Cauliflower Soup! Healthy, comforting and totally flavor-packed!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Side Dish, Soup
Cuisine: American
Keyword: buffalo sauce, cauliflower, Comfort Food, healthy comfort food
Servings: 6 servings
Calories: 186kcal
Author: MaryAnn Dwyer

Ingredients

  • 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