Description
A rich and creamy Cheddar Buffalo Cauliflower Soup featuring roasted cauliflower and garlic, spiced with buffalo sauce, and melted sharp cheddar cheese. This flavorful, vegetarian-friendly soup is perfect for a comforting lunch or dinner and is thick without any cream.
Ingredients
Scale
Vegetables
- 1 large head cauliflower, cut into small florets (about 5 to 6 cups cauliflower florets)
- 1 head garlic
- 1 medium yellow onion, diced
- 1 to 2 scallions, sliced (green part only) for garnish
- Chopped chives for garnish
Liquids & Sauces
- 3 cups vegetable broth (or chicken broth if not vegetarian)
- ¼ to ⅓ cup mild or medium buffalo sauce, depending on heat preference
- Buffalo sauce, for drizzling garnish
Dairy
- 4 ounces sharp cheddar cheese, shredded
- Extra shredded cheddar cheese for garnish
Oils & Seasonings
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
Instructions
- Preheat and prepare vegetables: Preheat the oven to 400°F and line a baking sheet with parchment paper. Toss cauliflower florets with 1 to 2 tablespoons olive oil, salt, and pepper. Prepare the garlic by peeling the outer layers, cutting ¼ inch off the top to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet alongside cauliflower.
- Roast cauliflower and garlic: Roast in the oven for 35 minutes, flipping the cauliflower halfway through, until golden, tender, and caramelized. Remove and let cool slightly.
- Sauté onions: While roasting, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and sauté for 5 to 7 minutes until translucent and fragrant.
- Blend the soup: In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic (squeeze cloves out of skin after cooling), vegetable broth, salt, and pepper. Blend until smooth, about 1 minute. Return the blended soup to the pot.
- Simmer and finish: Place the pot on medium-low heat and bring the soup to a light simmer. Stir in 2 to 3 tablespoons buffalo sauce and shredded cheddar cheese. Simmer for 5 to 10 minutes, tasting and adjusting buffalo sauce to desired heat and flavor.
- Garnish and serve: Ladle the soup into bowls and garnish with extra shredded cheddar, sliced scallions, chopped chives, and a drizzle of buffalo sauce. Serve with crusty toasted sourdough or your preferred bread.
Notes
- This soup is thick and creamy without using any cream, thanks to the roasted cauliflower and garlic.
- Adjust buffalo sauce amount to your preferred spice level—start with less and add more as desired.
- For a non-vegetarian option, use chicken broth instead of vegetable broth.
- Serve with crusty bread or toast for a more filling meal.
- You can add cooked shredded chicken or plant-based protein to make it a heartier main dish.
Nutrition
- Serving Size: 1 serving
- Calories: 227 kcal
- Sugar: 3.8 g
- Sodium: 500 mg
- Fat: 17.1 g
- Saturated Fat: 6.6 g
- Unsaturated Fat: 10.0 g
- Trans Fat: 0 g
- Carbohydrates: 10.4 g
- Fiber: 2 g
- Protein: 9.4 g
- Cholesterol: 25 mg
