Ingredients (6 servings)
- 1 1/2 Tbsp olive oil
- 4 1/2 Tbsp unsalted butter, divided
- 1 large sweet onion, finely diced
- 3 cloves garlic, minced
- 3/4 tsp salt
- 3/4 tsp freshly ground black pepper
- 1 large head of cauliflower, chopped into florets
- 4 1/2 cups low-sodium vegetable broth
- 3/4 cup half-and-half or whole milk
- 1/2 cup buffalo wing sauce, plus more for drizzling
- 1 cup freshly grated sharp white cheddar cheese
For Garnish
- Sliced scallions
- Chopped chives
- Crumbled blue cheese
Sauté the Base and Simmer the Cauliflower
Heat a large pot or Dutch oven over medium heat. Add the olive oil and 1 1/2 tablespoons of the butter. Once the butter is melted, add the diced onion, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the onion has softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped cauliflower and the vegetable broth to the pot. Bring the mixture to a simmer, then cover and cook for ~20-25 minutes, until the cauliflower is very tender.
Puree and Finish the Soup
Carefully transfer the cauliflower and cooking liquid to a blender. Secure the lid, and hold a towel over the top while you puree the soup until it’s completely smooth.
Pour the pureed soup back into the pot over low heat. Stir in the remaining 3 tablespoons of butter and the half-and-half. Add the buffalo wing sauce and continue to stir occasionally for about 10 minutes.
Stir in the grated cheddar cheese until it melts into the soup. Taste and add more salt, pepper, or wing sauce if needed. Serve the soup topped with scallions, chives, and blue cheese.
Creamy Buffalo Cauliflower Soup
Ingredients
Ingredients (6 servings)
- 1 1/2 Tbsp olive oil
- 4 1/2 Tbsp unsalted butter divided
- 1 large sweet onion finely diced
- 3 cloves garlic minced
- 3/4 tsp salt
- 3/4 tsp freshly ground black pepper
- 1 large head of cauliflower chopped into florets
- 4 1/2 cups low-sodium vegetable broth
- 3/4 cup half-and-half or whole milk
- 1/2 cup buffalo wing sauce plus more for drizzling
- 1 cup freshly grated sharp white cheddar cheese
For Garnish
- Sliced scallions
- Chopped chives
- Crumbled blue cheese
Instructions
- Heat olive oil and 1.5 tbsp butter in large pot over medium heat.
- Add onion, salt, pepper and cook 5 minutes until softened.
- Add garlic and cook 1 minute.
- Add cauliflower and broth, bring to simmer, cover and cook 20-25 minutes until tender.
- Transfer to blender and puree until smooth.
- Return soup to pot over low heat.
- Stir in remaining 3 tbsp butter and half-and-half.
- Add buffalo wing sauce and cook 10 minutes.
- Stir in cheddar cheese until melted.
- Top with scallions, chives, and blue cheese.
