Description
This Cheddar Buffalo Cauliflower Soup is a flavorful and comforting recipe that combines roasted cauliflower and garlic with sharp cheddar cheese and spicy buffalo sauce for a deliciously creamy and mildly spicy soup. Roasting the cauliflower and garlic enhances their natural sweetness and depth, while the cheddar adds richness. It’s perfect for a cozy meal, served garnished with extra cheddar, scallions, chives, and a drizzle of buffalo sauce.
Ingredients
Vegetables
- 1 large head cauliflower, cut into small florets (about 5 to 6 cups cauliflower florets)
- 1 head of garlic
- 1 medium yellow onion, diced
- 1 to 2 scallions, sliced (green part only), for garnish
- Chopped chives, for garnish
Liquids & Broth
- 3 cups vegetable broth (or substitute chicken broth if not vegetarian)
Oils & Sauces
- 2 tablespoons olive oil, divided
- ¼ to ⅓ cups mild or medium buffalo sauce, divided, plus more for drizzling garnish
Seasonings & Cheese
- Freshly ground salt and pepper, to taste
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 4 ounces sharp cheddar cheese, shredded, plus extra for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast Cauliflower and Garlic: Toss cauliflower florets with 1 to 2 tablespoons of olive oil and season generously with salt and pepper. For the garlic, peel off the outer layers but keep the individual clove skins intact; trim ¼ inch from the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet alongside cauliflower. Roast for 30-35 minutes, flipping halfway, until golden, tender, and caramelized.
- Sauté Onion: While the cauliflower and garlic roast, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and sauté for 5-7 minutes until translucent and softened.
- Blend the Soup: Once roasted, let garlic cool slightly then squeeze the soft cloves out of their skins. In a large blender, combine the sautéed onions, roasted cauliflower, roasted garlic, broth, salt, and pepper. Blend until smooth, about 1 minute. Return the blended soup to the pot and warm over medium heat.
- Simmer and Finish: Bring the soup to a light simmer over medium-low heat. Stir in 2 to 3 tablespoons of buffalo sauce and shredded cheddar cheese. Let simmer 5-10 minutes until cheese is melted and soup is heated through. Taste and adjust buffalo sauce as desired for spice level.
- Garnish and Serve: Ladle soup into bowls and garnish with extra shredded cheddar cheese, sliced scallions, chopped chives, and a drizzle of buffalo sauce. Serve warm with crusty toasted sourdough or your favorite bread.
Notes
- Buffalo sauce varies in heat and flavor; start with a smaller amount and increase to your preferred spice level.
- Allow roasted garlic to cool before squeezing out cloves to avoid burns.
- You can substitute chicken broth if you don’t require a vegetarian soup.
- This soup pairs well with crusty bread or a warm sandwich for a filling meal.
- Make sure to roast the cauliflower until golden and tender for maximum flavor and sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
