Cheesy-Buffalo Roasted Cauliflower-Potato Soup

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

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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!
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RECIPE MADE WITH LOVE BY

@SusieQ207
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@SusieQ207
Contributor
"A creamy soup with some "kick". It's from the Noble Pig Vineyard & Winery collection of recipes...and it is DELICIOUS!!"
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  1. SusieQ207
    A creamy soup with some "kick". It's from the Noble Pig Vineyard & Winery collection of recipes...and it is DELICIOUS!!
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