Description
This Buffalo Cauliflower Soup is a creamy, flavorful, and comforting dish that combines roasted cauliflower, spicy hot sauce, and a smooth blend of vegetables. Perfect as a hearty appetizer or light meal, it features a balanced taste of heat and richness topped with blue cheese crumbles and fresh green onions for a delightful finish.
Ingredients
Scale
Vegetables
- 1 large head of cauliflower, chopped
- 1 medium onion, finely chopped
- 3 medium carrots, chopped
- 1 1/2 cups chickpeas, rinsed & drained (or 1 1/2 cups corn, fresh or frozen)
Dairy and Fats
- 1 tablespoon butter
- 2 cups milk (plant-based or regular)
- 1/3 cup blue cheese crumbles, for serving
Liquids and Sauces
- 2 cups vegetable broth, low sodium
- 1/4 cup hot sauce (like Frank’s Red)
Seasonings
- 1 teaspoon garlic powder
- 2 tablespoons green onion, finely chopped (for garnish)
Instructions
- Sauté Vegetables: Preheat a large pot over medium heat and melt the butter. Add the finely chopped onion and cook for 3 minutes, stirring occasionally until softened. Then add chopped cauliflower and carrots and cook for an additional 3 minutes, continuing to stir occasionally.
- Add Liquids and Simmer: Pour in the vegetable broth and milk, stirring well. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it cook uncovered for 10-12 minutes or until the vegetables become fork tender.
- Blend the Soup: Remove the pot from heat. Add the hot sauce and garlic powder, then use an immersion blender to puree the soup until it is smooth and creamy.
- Add Chickpeas or Corn: Stir in the rinsed chickpeas or fresh/frozen corn to the pureed soup for added texture and flavor. Heat through if necessary.
- Serve and Garnish: Ladle the hot soup into bowls and sprinkle with blue cheese crumbles and finely chopped green onions for garnish. Serve immediately.
Notes
- Store soup in an airtight container in the refrigerator for up to 3 days.
- Freeze soup in a suitable container for up to 3 months. Thaw and reheat gently before serving.
- For a spicier version, increase the hot sauce to taste.
- Use plant-based milk and omit butter for a vegan variation; consider using olive oil instead.
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 6g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
