Cheesy-Buffalo Roasted Cauliflower-Potato Soup

Cheesy Buffalo Roasted Cauliflower Potato Soup
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…

Cheesy Buffalo Roasted Cauliflower Potato Soup veggies
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.

Print Recipe

Cheesy-Buffalo Roasted Cauliflower-Potato Soup

Recipe from: Created by Noble Pig | Serves: Serves 6


  • 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.
Cheesy Buffalo Roasted Cauliflower Potato Soup 2
The end.

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Post a Comment

10 Comments and 7 Replies

  1. Semra Kulin 1

    No buffalo wings sauce,what can I replace it with..please help thanks .

    • Lillian 2

      Just get buffalo sauce. It’s not expensive or hard to find. Or you could just use any other kind of hot sauce you prefer.

    • Cathy 3

      Semra, is it because you don’t have it where you live or don’t have it in the kitchen at the moment? Buffalo sauce has a very distinct flavor, using another hot sauce would make it spicy but wouldn’t replicate the taste.

  2. Mary Noman 4

    I was so excited making a list so I can go to the supermarket, it sounds sooooo good. But I dont have a food proc to puree it in. aw shucks.

    • Cathy 5

      This should be pureed with a blender.

      • Mary Noman 6

        i dont have a blender either….. although I have a hand unit that i used for mashed potatoes… maybe i will try that.

  3. Yum! You got me with the Frank’s hot sauce, too. We love Frank’s.
    We just roasted the cauliflower and eat it like that but I like the soup idea.
    Looks good – as always, Cathy!

  4. you are loving the buffalo as much as I am these days – this looks FANTASTIC!

    I do the same thing with a blackened broccoli bisque – Jason cannot stand cooked broccoli (especially the smell), but he LOVES that soup. who knew?

  5. Amanda 9

    Wow all over the place. Just love how your mind works!! :)

  6. Kathy from The Hill of Yams 10

    Am I going to be sorry if I use 1/2 and 1/2 instead of heavy cream?

  7. Gretchen 12

    This soup is wonderful. I’m not a cauliflower lover, myself, but I had faith in you. I couldn’t find Franks Buffalo wing sauce, so I used Fire on the Mountain. It was spicy! Made it for dinner tonight.

  8. Susie 13


  9. jill 14

    Love it! Just made it today. Truly creamy and decadent. My husband thought it was “whipped.” In a good way. Now we need to have people over so it can be shared!

  10. Kelly pack 16

    Any idea on the nutritional value?


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