Vegan Buffalo Cauliflower Chowder with Herbed Crostini
This hearty, veggie-packed chowder packs a kicky wallop, buffalo hot sauce style. Creamy, full of flavor, and, yep, vegan - though the carnivores will no doubt be clamoring for seconds, too! Don't forget the crisp broiled crostini for some delicious dipping.
Ingredients
Vegan Buffalo Cauliflower Chowder:
- 2 tablespoons olive oil
- 1 medium yellow onion diced (about 2 cups)
- 2 medium carrots diced
- 2 medium stalks celery diced
- 2 medium cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- 4 cups low-sodium vegetable broth
- 4 cups cauliflower florets cut into 1/2-inch pieces
- 3 medium Yukon Gold potatoes about 1 pound, cut into 1/2 inch cubes
- 3 tablespoons red hot sauce more or less, to taste
- 1 cup Silk unsweetened almondmilk
- 1/4 cup chopped Italian parsley
- Optional toppings such as sliced scallions roasted cauliflower, chives, blue cheese (if not vegan), or a few extra drops of red hot sauce
Herbed Crostini:
- 1/2 baguette sliced thin (about 1/4-inch)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh dill
- 1/8 teaspoon kosher 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 assorted toppings, and float a crostini on top of each bowl (or serve alongside).