Cheesy Buffalo Roasted Cauliflower Potato Soup Recipes

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CHEESY-BUFFALO ROASTED CAULIFLOWER-POTATO SOUP



Cheesy-Buffalo Roasted Cauliflower-Potato Soup image

A creamy soup with some "kick". It's from the Noble Pig Vineyard & Winery collection of recipes...and it is DELICIOUS!!

Provided by SusieQ207

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 head cauliflower or 2 1/2-3 lbs cauliflower, core removed & cut into florets
2 russet potatoes or 1 1/2 lbs russet potatoes, peeled & cubed
2 1/2 tablespoons olive oil, divided
kosher salt (to taste)
ground pepper (to taste)
1/2 cup chopped shallot
1 tablespoon minced garlic
1/2 teaspoon dried thyme
4 cups chicken stock
1 cup heavy cream
2 cups shredded monterey jack cheese
1/2 cup red hot buffalo wing sauce (I used Frank's)

Steps:

  • Preheat oven to 400 degrees F. Prepare a large rimmed baking tray with foil and spray with cooking spray. In a large bowl, toss cauliflower & potatoes with the 2 Tablespoons olive oil, salt & pepper. roast in the over for 20 minutes or until tender.
  • Meanwhile, in a large Dutch oven over medium heat, saute shallot in remaining 1/2 Tablespoon olive oil until soft about 3-4 minutes. Add garlic & thyme, cooking until fragrant, about 30 seconds.
  • Pour in chicken stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.
  • Puree in blender in batches. Add puree back to the pot and warm the soup to a slight simmer. Add cream, cheese and buffalo sauce. Stir until cheese is melted and soup is warmed through.
  • Drizzle a little Frank's on top for an extra kick -- ENJOY!

Nutrition Facts : Calories 475.8, Fat 34, SaturatedFat 17.7, Cholesterol 92.7, Sodium 481.4, Carbohydrate 27.1, Fiber 3.6, Sugar 5.2, Protein 17.8

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