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