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Cheesy-Buffalo Roasted Cauliflower-Potato Soup

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“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:
6
UNITS:
US

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!

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