Buffalo Cauliflower Soup

Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

Calories: 339kcal

Author: Platings and Pairings

Warm, creamy, and irresistibly tangy, this Buffalo Cauliflower Soup delivers all the fiery-savory flavor of classic buffalo wings in a smooth, comforting bowl. Each spoonful is a rich, velvety blend of cauliflower, sauteed aromatics, and zesty buffalo sauce, perfectly balanced with a hint of smoked paprika and a luxurious finish of melted cheddar and heavy cream.

Print Recipe

Equipment

Large Pot

Ingredients

1 Tablespoon olive oil extra virgin
2 Tablespoons butter
1/2 medium yellow onion diced
1 stalk celery diced
3 cloves garlic minced
1 head cauliflower roughly chopped
4 cups chicken broth
½ teaspoon smoked paprika
1/2 teaspoon black pepper
2 cups sharp cheddar cheese shredded
⅔ cups heavy cream
¼ to ⅓ cups buffalo sauce mild or medium, depending on your heat preference
Kosher salt and freshly ground black pepper to taste

To Garnish

Instructions

Heat the 1 Tablespoon olive oil and 2 Tablespoons butter in a large pot over medium-high heat. Once melted, add the 1/2 medium yellow onion and 1 stalk celery and season with a pinch of salt and pepper. Cook until softened, 4-6 minutes. Add the 3 cloves garlic and cook until fragrant, about 30 seconds.
Add in the chopped 1 head cauliflower, 4 cups chicken broth, ½ teaspoon smoked paprika and 1/2 teaspoon black pepper. Bring to a boil, then reduce the heat to a simmer and cook for 20 to 25 minutes until the cauliflower has softened.
Transfer the cauliflower and liquid to a blender and puree until smooth. Alternatively, you can use an immersion blender. Pour the soup back into the pot and heat over low heat.
Stir in the 2 cups sharp cheddar cheese, ⅔ cups heavy cream and ¼ to ⅓ cups buffalo sauce. Heat for about 10 minutes or the cheese is melted and the soup is creamy. Taste and season with additional salt and pepper or more wing sauce if you’d like.
Serve the soup with your desired toppings. Enjoy!

Notes

Storing

Store leftover buffalo cauliflower soup in an airtight container in the refrigerator for up to five days. Reheat on the stovetop until heated through, adding a splash of heavy cream, broth, or water, if needed.
This soup also freezes well for up to three months. Thaw it overnight in the fridge and reheat as directed above.

Tips and tricks

If using a countertop blender, fill only halfway, hold the lid with a towel, and pulse first to avoid hot soup explosions.
For a silkier soup, strain after blending for an ultra-smooth finish.
Always taste your soup at the end to adjust the seasoning as required. This is particularly important when using broth in soup as different brands of chicken broth will have different amounts of salt.
You can make this buffalo cauliflower soup ahead of time. Store the blended soup mixture in an airtight container to store in the fridge for 1-2 days or in the freezer for longer and then reheat on the stovetop, adding the freshly shredded cheese, heavy cream, and buffalo wing sauce to serve with fresh toppings.

Variations

Increase the heat - For more spice, use a hot buffalo wing sauce, add a pinch of cayenne, chile powder, or blend in some minced jalapeno (or chipotle peppers).
Adjust the consistency - To thin the soup, mix in a splash of broth or water towards the end or when reheating leftovers. To thicken the soup, mix in additional blended/pureed cooked cauliflower, or add softened cream cheese.
Add protein - Add shredded chicken, crispy chorizo, ground beef, or white beans for a boost of hearty protein.
Vegan-friendly - Use olive oil instead of butter, vegetable broth instead of chicken broth, and coconut cream or cashew cream instead of the heavy cream.
Bread bowl - Serve this soup in a hollowed-out sourdough or small round bread bowl for a fun, dipping-friendly presentation.
Roasted cauliflower - Toss half the cauliflower in oil, salt, and pepper, then roast until caramelized. Add to the pot with the remaining raw cauliflower. This adds a deeper, sweet flavor.
Buffalo potato soup: Add 4 medium russet potatoes, peeled and cut into the same size pieces as the cauliflower. You may need to add additional liquid.

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