With creamy, buttery cauliflower plus buffalo sauce heat, this Buffalo Cauliflower Soup hits the spot! This thick, rich, creamy, and spicy soup is perfect for game day or any day.
For this spicy, bold bowl of Buffalo Cauliflower Soup, I took a cue from something nearly every coffee table offers up on game day: buffalo wings. If “buffalo” doesn’t scream football food, I don’t know what does! And this chowder definitely sports the heat-building vibe everyone knows and loves, but the delivery is meatless and served up in a bowl. Lighter AND far less napkins used. Touchdown! (Okay, I’ll stop now.)
The makers of Silk challenged me to “sideline meat” and create a vegetarian, football-night-friendly food that uses one of their milk products. It was called the #MeatlessMondayNight challenge, and you know I was up for it!
After a little brainstorming and a lot of taste-testing (it’s a tough job, but somebody has to do it), this Buffalo Cauliflower Soup was born.
Why You’ll Love This Recipe
If you aren’t eating dairy (or just want less of it), you know that it can be tough to replicate that creamy, dreamy element that chowders and creamy soups sport. But with this Buffalo Cauliflower Soup, I found the one-two play of blitzed cauliflower along with creamy almond milk gets us to the goal line. (Catch the football references?! Can’t help myself.)
So if you’re trying to eat less dairy, I’m willing to bet you’ll be pleasantly surprised by this Buffalo Cauliflower Soup!
This chowder’s best with crispy, herb-coated crostini, dipped generously into that creamy soupy goodness and gnawed with gusto.
This is football food, after all! I love how the parsley and dill add a bit of a cooling feel to the whole shebang. Plus: crispy golden bread. Done and done.
Ingredients
For the Buffalo Cauliflower Soup:
Cauliflower – When cooked and pureed, cauliflower becomes remarkably smooth and luxurious – perfect for that decadent, thick creamy soup consistency.
Olive oil
Onion, carrots, celery, and garlic – Classic soup ingredients that build loads of flavor and add a nutrient boost, too.
Potatoes – I like buttery Yukon Golds, which add heft and a chowder-like quality to this creamy soup.
Smoked paprika – Such a magical ingredient! Adds a smoky note that pairs perfectly with the buttery creaminess and Buffalo heat.
Salt & pepper – gotta have it!
Milk – You have options, here!Feel free to use a plant-based milk like unsweetened almond milk, oat milk, or even some homemade cashew cream. If you’re okay with dairy, heavy whipping cream would take it over-the-top luxurious, though plain whole or 2% milk works too.
For the Herbed Crostini:
Baguette – sliced thin
Olive oil – for brushing on the bread
Parsley & dill – these herbs offer a cooling counterpoint that is so delicious!
Salt – for flavor!
How to Make Buffalo Cauliflower Soup
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How to Make Buffalo Cauliflower Soup
First, set a big ol’ pot over medium heat. Saute your onions, carrots, and celery then stir in the garlic, smoked paprika, and salt and pepper.
Next, add the broth, cauliflower, and potatoes. Simmer until the potatoes and cauliflower are tender.
While the soup is cooking, make your crostini by brushing the olive oil and herb mixture over the sliced baguettes and broiling them until golden.
When the soup is cooked, transfer half of the soup to a blender and puree it. Return the puree to the soup and stir. Creamy goodness!
Stir in the buffalo hot sauce and milk, add the parsley, and more salt and pepper if desired.
Ladle into bowls and top with scallions, blue cheese or vegan blue cheese, additional herbs and drops of hot sauce, and crostini.
Ways to Adapt this Buffalo Cauliflower Soup Recipe
Make it 100% creamy: Puree the whole thing for a silky-smooth soup.
Add meat for the carnivores: Top individual bowls with shredded, cooked chicken.
Add a can of beans: A drained can of white beans such as cannellini will increase the protein factor and add to the creaminess.
Make-Ahead Notes
Both the soup and crostini can be made ahead of time too. Just whip up the soup up to a two days before hand and then store in an airtight container in the refrigerator. Reheat in a pan over low heat over the stove, and you’re good to go. The toasted crostini freeze gloriously – just pull them out about an hour before mealtime to thaw.
Then just kick back and enjoy the game, in the most delicious way!
This hearty, veggie-packed soup eats like a chowder with a kicky buffalo-style wallop. Creamy, full of flavor, and, yep, vegan – though the carnivores will no doubt be clamoring for seconds, too! With crunchy herbed crostini for delicious dipping.
1/4teaspoonfreshly ground black pepper ( + more to taste)
4cupslow-sodium vegetable broth
4cupscauliflower(cut into 1/2-inch pieces)
3medium Yukon Gold potatoes(about 1 pound, cut into 1/2 inch cubes)
3tablespoonsBuffalo sauce(like Frank's Red Hot; add more or less, to taste)
1cupunsweetened almond milk(or another favorite milk or cream)
1/4cupchopped parsley
Herbed Crostini:
1/2baguette(sliced thin (about 1/4-inch))
1/4cupextra-virgin olive oil
2tablespoonschopped fresh parsley
2teaspoonschopped fresh dill
1/8teaspoonkosher salt
Instructions
Set a large soup pot over medium heat. When hot, add the olive oil. Add the onions, carrots, and celery. Saute, stirring occasionally, until tender, 6-7 minutes. Add garlic, smoked paprika, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook for another minute, stirring frequently.
Add the vegetable broth, cauliflower, and potatoes. Increase heat to medium high to bring to a boil. Once the mixture is boiling, reduce heat to medium low. Simmer, covered, until the potatoes and cauliflower are tender, 15-20 minutes.
While the soup simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil, herbs, and salt. Using a pastry brush, generously brush the tops of each slice of bread with the olive oil herb mixture. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your broiler. Watch carefully – they can burn fast!)
Back to the soup! Remove the soup from the heat and let cool just until safe to handle. Transfer 1/2 of the soup, about 4 cups, to a bowl and, using an immersion blender, puree the remaining soup. If you don’t have an immersion blender, you can puree 1/2 of the soup in a blender or food processor. Return all of the soup to the pot, mixing the pureed soup and the chunky soup back together.
Place the soup back on the burner (medium-low heat). Stir in the red hot sauce and the almond milk. If you’re sensitive to heat/spiciness, you may want to start with 1-2 tablespoons of hot sauce, then add more to taste. Return to a simmer and stir in the parsley. Taste and add additional salt and pepper if desired.
Ladle into bowls, serve with toppings such as scallions, roasted cauliflower, chives, blue cheese (if not vegan), or a few extra drops of red hot sauce. Float a crostini on top of each bowl (or serve alongside).
Notes
Nutrition information includes crostini.
Meat Option:
A reader suggested this and I think it’s brilliant! Add cooked, shredded chicken to the meat-eaters’ portions. I’d drizzle on some extra Buffalo sauce for good measure!
Dairy Option:
Use dairy milk or heavy cream and top with blue cheese or gorgonzola. A little sharp white cheddar stirred in with the milk or cream wouldn’t hurt either!
Gluten-Free Option:
The soup itself is gluten-free; just omit the crostini or make with a gluten-free bread.