Buffalo Cauliflower Soup
This easy Buffalo Cauliflower Soup Recipe is made without cream or roasting the cauliflower, and with a heat kick. It's amazing on a chilly day!
Servings: 6 servings
Calories: 229kcal
Ingredients
- 1 large head of cauliflower chopped
- 1 medium onion finely chopped
- 3 medium carrots chopped
- 1 tablespoon butter
- 2 cups vegetable broth low sodium
- 2 cups milk plant-based or regular
- 1/4 cup hot sauce like Frank's Red
- 1 teaspoon garlic powder
- 14 ounces can chickpeas rinsed & drained or 1 1/2 cups corn (fresh or frozen)
- 1/3 cup blue cheese crumbles for serving
- 2 tablespoons green onion finely chopped, for garnish
Instructions
- Preheat large pot on medium heat and add butter to melt. Add onion and cook for 3 minutes, stirring occasionally. Add cauliflower and carrots, cook for 3 more minutes, stirring occasionally.
- Add vegetable broth and milk, then stir, cover and bring to a boil. Reduce heat to low and cook soup for 10-12 minutes or until vegetables are fork tender.
- Remove soup from heat and add hot sauce and garlic powder. Using an immersion blender, puree soup until smooth.
- Add chickpeas or corn and stir. Serve soup hot garnished with blue cheese crumbles and green onion.
Notes
- Store: Refrigerate in an airtight container for up to 3 days.
- Freeze: Freeze soup for up to 3 months.
Nutrition
Serving: 1.5cups | Calories: 229kcal | Carbohydrates: 29g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 732mg | Fiber: 6g | Sugar: 10g