Cheesy-Buffalo Roasted Cauliflower-Potato Soup Recipe

Name: Cheesy-Buffalo Roasted Cauliflower-Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
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.
2
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.
3
Pour in chicken stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.
4
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.
5
Drizzle a little Frank's on top for an extra kick -- ENJOY!

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Cheesy-Buffalo Roasted Cauliflower-Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy-Buffalo Roasted Cauliflower-Potato Soup

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