Yes, the title is a mouthful, but let me just say, every component plays an integral part in this AMAZING soup.
And straight from the mouth of my cauliflower-hating husband..."Hunna (he calls me hunna) when you have guests over, THIS soup has to be on the menu. It has to be "the soup", as in our house soup. One that never-ever goes away." Yep, that's how good it is. This comes from the man that hates cauliflower. He won't let me steam it in the house because it smells so bad. Roasting on the other hand doesn't release those stinky smells and makes the cauliflower taste wonderful.
There is something about this soup that gives it the perfect mouthfeel. The buffalo sauce just adds some awesome highlights and spice.
I highly suggest making a big pot for Super Bowl, it will disappear. And if you happen to serve it with my Easy Artisan Bacon-Cheese Bread, you might hear angels sing. I'm just sayin...
Roasting the potatoes and cauliflower in the oven only takes about 20 minutes. I love eating it just like this but I really had to stop myself from chowing down if this soup was going to get made.
Cheesy-Buffalo Roasted Cauliflower-Potato Soup
- 1 head (about 2-1/2-3 lbs) cauliflower, core removed and cut into florets
- 2 (about 1-1/2 lbs) russet potatoes, peeled and cubed
- 2-1/2 Tablespoons olive oil, divided
- Kosher salt and coarse ground pepper
- 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, packed (shred yourself)
- 1/2 cup Frank's Buffalo RedHot Wing Sauce
- 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 and potatoes with 2 Tablespoons olive oil, salt and pepper. Roast in the oven 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 and 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.
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