Cheesy Buffalo Roasted Cauliflower Potato Soup Recipes

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CHEESY-BUFFALO ROASTED CAULIFLOWER-POTATO SOUP



Cheesy-Buffalo Roasted Cauliflower-Potato Soup image

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

Provided by SusieQ207

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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!

Nutrition Facts : Calories 475.8, Fat 34, SaturatedFat 17.7, Cholesterol 92.7, Sodium 481.4, Carbohydrate 27.1, Fiber 3.6, Sugar 5.2, Protein 17.8

POTATO AND ROASTED CAULIFLOWER SOUP



Potato and Roasted Cauliflower Soup image

Make and share this Potato and Roasted Cauliflower Soup recipe from Food.com.

Provided by Amedeane

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

6 -8 medium russet potatoes
1 medium head cauliflower
1 cup heavy cream (may be substituted with half and half or milk)
16 ounces shredded monterey jack and cheddar cheese blend
6 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/2 teaspoon garlic salt
2 cups Baby Spinach
1/4 cup extra virgin olive oil

Steps:

  • Preheat oven to 425.
  • Wash and chop cauliflower into individual florets.
  • Drizzle cauliflower with olive oil and roast in 425 degree oven for 15-30 minutes.
  • Peel, chop into 1" pieces and boil potatoes in 6 cups or water until tender and easily pierced with a fork.
  • Add 1 cup of cream (can be substituted with milk or half and half.
  • Add 2 cups spinach.
  • Add 16 oz cheddar jack.
  • Add seasonings: salt, pepper, garlic salt, paprika, adjusting amount for your personal preference or dietary restrictions.
  • Add any other spices that you think may compliment a cheesy potato soup.
  • If you are a meat eater you can replace the water to boil the potatoes with chicken stock. If you're a vegetarian but want more robust flavors replace the watr.
  • If I were a meat eater I may add some ham or bacon.
  • Cook on medium until it starts to thicken, stirring frequently to keep it from sticking to the bottom. The leftovers will get more robust and thick.

Nutrition Facts : Calories 518.5, Fat 35.4, SaturatedFat 18.7, Cholesterol 91.3, Sodium 649.7, Carbohydrate 33.3, Fiber 5.2, Sugar 3, Protein 19.4

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