buffalo cauliflower soup

This hearty, veggie-packed soup eats like a chowder with a kicky buffalo-style wallop. Creamy, full of flavor, and, yep, vegan - though the carnivores will no doubt be clamoring for seconds, too! With crunchy herbed crostini for delicious dipping.

Buffalo Cauliflower Soup

olive oil

yellow onion, diced (2 cups)

celery, diced (diced)

garlic, minced (minced)

smoked paprika

salt

black pepper

vegetable broth

cauliflower (cut into 1/2-inch pieces)

potatoes

Buffalo sauce (like Frank's Red Hot; add more or less, to taste)

almond milk (or another favorite milk

parsley

baguette (sliced thin (about 1/4-inch))

dill

Set a large soup pot over medium heat. When hot, add the olive oil. Add the onions, carrots, and celery. Saute, stirring occasionally, until tender, 6-7 minutes. Add garlic, smoked paprika, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook for another minute, stirring frequently.

Add the vegetable broth, cauliflower, and potatoes. Increase heat to medium high to bring to a boil. Once the mixture is boiling, reduce heat to medium low. Simmer, covered, until the potatoes and cauliflower are tender, 15-20 minutes.

While the soup simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil, herbs, and salt. Using a pastry brush, generously brush the tops of each slice of bread with the olive oil herb mixture. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your broiler. Watch carefully - they can burn fast!)

Back to the soup! Remove the soup from the heat and let cool just until safe to handle. Transfer 1/2 of the soup, about 4 cups, to a bowl and, using an immersion blender, puree the remaining soup. If you don't have an immersion blender, you can puree 1/2 of the soup in a blender or food processor. Return all of the soup to the pot, mixing the pureed soup and the chunky soup back together.

Place the soup back on the burner (medium-low heat). Stir in the red hot sauce and the almond milk. If you're sensitive to heat/spiciness, you may want to start with 1-2 tablespoons of hot sauce, then add more to taste. Return to a simmer and stir in the parsley. Taste and add additional salt and pepper if desired.

Ladle into bowls, serve with toppings such as scallions, roasted cauliflower, chives, blue cheese (if not vegan), or a few extra drops of red hot sauce. Float a crostini on top of each bowl (or serve alongside).

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Buffalo Cauliflower Soup

The most viewed buffalo cauliflower soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine