Buffalo Cauliflower Soup
Buffalo Cauliflower Soup. It’s football season and you know that means all things Buffalo sauce. So when it’s Monday game night and you’re craving something a little lighter but still saucy, spicy, creamy, cheesy, and delicious…you have Buffalo Cauliflower Soup. Garnished with tons of parsley, chives, scallions, celery, and blue cheese. It’s perfect for Monday night football or just any day of the week…you guys really just need to try it !!
Summer is sadly coming to an end. You guys know I haven’t exactly accepted that yet hehe :) But fall means one thing that we all know and love…football season. Personally, I am not that big on watching football. But I LOVE a good tailgate, Sunday’s at xfinity here in Philly, and of course game day foods !!
Yesterday was the first big game day, but we didn’t really make any game day foods. So, for some Monday night football, we are making this Buffalo Cauliflower Soup. It’s not your typical game day recipe, but it’s got the spicy buffalo and creamy blue cheese and isn’t that the first thing everyone thinks of on game day?! Buffalo sauce and blue cheese?!
It’s also perfect for Monday night because it’s a little lighter than your average decadent game day dishes. And since it’s Monday sometimes you just need a lighter dish after a weekend of decadent and fancy eats, you know?
This cauliflower soup is cheesy and creamy, a little spicy, and paired with all the perfect toppings. And you know we are all about Monday soup nights in the fall and winter…although it’s not fall just yet ;))
Happy first week of Monday night football guys !!
Ingredients
1 tablespoon olive oil
4 tablespoons butter; divided
1 medium onion; chopped
1 minced garlic clove
salt and pepper
1 large head of cauliflower; chopped
4 cups vegetable or chicken broth
3/4 cup half and half
1/4 - 1/3 cup buffalo sauce
3/4 cup cheddar cheese
chopped chives, chopped parsley, chopped scallions, chopped celery, and blue cheese for garnishing
Directions
In a large pot, heat the oil and 2 tablespoons of butter. Add the onions, garlic, salt, and pepper. Sauté until softened. Add the cauliflower and stock. Cover and cook over medium-low heat for about 20 minutes until cauliflower is softened. Stir occasionally and break down the cauliflower with a wooden spoon.
Remove from heat. Using an immersion blender, purée the cauliflower mixture. Return to low heat and add the half and half and remaining 2 tablespoons of butter. Start adding the buffalo sauce a little at a time. Add the cheese. Taste and adjust seasonings. Serve topped with chives, parsley, scallions, celery, and blue cheese. Drizzle with additional buffalo sauce.
