Description
This creamy Buffalo Cauliflower Soup combines tender cauliflower and carrots with a spicy kick from hot sauce, blended into a smooth, comforting soup. Enhanced with chickpeas or corn for added texture, and topped with blue cheese crumbles and green onions, it’s a flavorful and hearty dish perfect for chilly days or game day gatherings.
Ingredients
Scale
Vegetables and Base
- 1 large head of cauliflower, chopped
- 1 medium onion, finely chopped
- 3 medium carrots, chopped
- 1 tablespoon butter
- 2 cups low sodium vegetable broth
- 2 cups milk (plant-based or regular)
Flavorings and Add-ins
- 1/4 cup hot sauce (like Frank’s RedHot)
- 1 teaspoon garlic powder
- 14 ounces canned chickpeas, rinsed and drained, or 1 1/2 cups corn (fresh or frozen)
Garnishes
- 1/3 cup blue cheese crumbles
- 2 tablespoons green onion, finely chopped
Instructions
- Sauté Vegetables: Preheat a large pot over medium heat and add the butter to melt. Add the finely chopped onion and cook for about 3 minutes, stirring occasionally until translucent. Then add the chopped cauliflower and carrots, cooking another 3 minutes while stirring to soften the vegetables slightly.
- Simmer Soup: Pour in the vegetable broth and milk, stirring to combine. Cover the pot and bring to a boil. Once boiling, reduce heat to low and let the soup simmer for 10-12 minutes or until the vegetables are tender when pierced with a fork.
- Blend Soup: Remove the pot from heat and stir in the hot sauce and garlic powder. Using an immersion blender, carefully puree the soup until smooth and creamy.
- Add Protein or Veggie: Stir in the rinsed chickpeas or corn to add texture and extra nutrients to the soup.
- Serve: Ladle the hot soup into bowls and garnish each serving with blue cheese crumbles and chopped green onions for a burst of flavor and color.
Notes
- Store: Refrigerate in an airtight container for up to 3 days.
- Freeze: Freeze soup in a suitable container for up to 3 months.
- Milk Choice: Use plant-based milk for a dairy-free option without compromising creaminess.
- Adjust Heat: Modify the amount of hot sauce to suit your spice preference.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
