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.
Yield: 6
Ingredients
Vegan Buffalo Cauliflower Chowder:
2tablespoonsolive oil
1medium yellow onion, diced2 cups
2medium carrots, diceddiced
2medium stalks celery, diceddiced
2medium cloves garlic, mincedminced
1/2teaspoonsmoked paprika
1teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
4cupslow-sodium vegetable broth
4cupscauliflowercut into 1/2-inch pieces
3medium Yukon Gold potatoesabout 1 pound, cut into 1/2 inch cubes
3tablespoonsBuffalo saucelike Frank's Red Hot; add more or less, to taste
1cupunsweetened almond milkor another favorite milk or cream
1/4cupchopped parsley
Herbed Crostini:
1/2baguettesliced 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.