Creamy Buffalo Cauliflower Soup.
You GUYS. I made us buffalo cauliflower soup to warm our soul.
Yesssss I know.
I’m back with more cauliflower and more buffalo-wing inspired cauliflower. Forgive me?
Remember years ago when I first made this cauliflower soup? It was SO incredible and one of my first forays into loving cauliflower, especially in a way other than roasted.
That cauliflower soup has always reminded me of potato soup because it is so creamy and decadent – without cheese! That’s always a big one for me.
No cheese?! Should I even taste it?
Well I can’t say that this doesn’t have cheese. It does have a litttttle bit of cheese, but only because I whole-heartedly believe that a buffalo-wing inspired dish should have some cheddar. Sure, I know that actual wings don’t have cheese and cheddar, but when it comes to buffalo chicken pizza or anything else that I try to “buffalo,” a bit of cheddar is a must.
Unless we’re talking about this cauliflower. I use smoked blue cheese there, soooo… just don’t leave out the cheese. Moral of the story.
Now here’s the other thing. I have this REALLY OLD recipe on the site for buffalo chicken soup. Many of you are die hard fans over the buffalo chicken soup – like you still tell me how much you love that recipe. Not only is it a good recipe, but it’s pretty darn quick too. 30 minutes or less.
The photos are terrible, but hey, you win some, you lose some. Actually, back in 2010 they were probably omgthebest photos I had ever taken!
p.s. the little baguettes on top of that soup take it over the top. It’s embarrassingly easy and simple but if you love buffalo chicken stuff and soup, you’ll be into it.
That is all where the inspiration for this recipe came from. Actually, I thought of a soup with whole roasted cauliflower florets in it, sort of like how the chicken pieces are in my original soup. Then I determined that would be disgusting and remembered that I had the creamiest, dreamiest cauliflower soup recipe that I love so much.
And that doing some sort of combination of the two would be awesome.
I was right! This is silky and smooth and a little spicy and tangy. You melt a bit of cheese into the soup too. But obviously, the real winner here is the toppings – tons of chives and scallions and blue cheese, all my must-haves for anything buffalo-wing inspired.
And if I’m being honest, I really wanted something crunchy on top. I think you could do a baguette slice or big, crunchy crouton, but I liked the vibe of no bread here, so I skipped it. What you can (and should?) probably do is garnish it with diced celery. But since I believe celery is born from the depths of hell, I skipped that part.
A bowl of this is SO good. Super comforting and warming, silky and smooth. It’s amazing in shooter form too. And slightly orange, obviously, so it’s the perfect October soup.
Buffalo Cauliflower Soup
Buffalo Cauliflower Soup
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 sweet onion, finely diced
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 large head of cauliflower, chopped into florets
- 3 cups low-sodium vegetable broth
- 1 cup water
- 1/2 cup half and half or whole milk
- ⅓ cup buffalo wing sauce (or more to taste!), plus more for drizzling
- ⅔ cup freshly grated sharp white cheddar cheese
- fresh cilantro
- sliced scallions
- chopped chives
- crumbled blue cheese
- Heat a large pot over medium heat. Add the olive oil and 1 tablespoon butter, then add onions with the salt and pepper. Stir in the garlic. Cook, stirring often, until softened, about 5 minutes. Add in the chopped cauliflower and vegetable stock, then cover and cook for 20 to 25 minutes until softened. A few times during cooking, use your spoon to press down and break apart or mash the cauliflower.
- Transfer all the cauliflower and liquid to a blender and (carefully!) puree until smooth. Make sure you hold a towel over top of the blender while pureeing. Pour the cauliflower mixture back into the post and heat over low heat.
- Stir in the milk and remaining butter. Stir in the buffalo wing sauce. Keep it over the heat, stirring occasionally, for 10 minutes or so until the soup is all warm again. Stir in the cheddar until it melts. Taste and season with additional salt and pepper or more wing sauce if you’d like.
- Serve the soup immediately and top with cilantro, chives, green onions and blue cheese. Extra wing sauce drizzle if you’d like!
Seriously melts in your mouth!