Cheesy-Buffalo Roasted Cauliflower-Potato Soup

Total Time
55mins
Prep 20 mins
Cook 35 mins

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

Ingredients Nutrition

Directions

  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!