Creamy buffalo cauliflower soup packed with golden roast cauliflower, spicy buffalo sauce, and a silky cashew and herb cream sauce. A cozy, dairy-free soup that will make you feel like you’re enjoying a giant bowl of dip.
Why You’ll Love This Buffalo Cauliflower Soup
- Soups are just dips in disguise. This one delivers on the cozy, scoopable comfort of soup and dip all in one. Don’t forget to enjoy this one with a piece of toasted sourdough.
- A tasty way to enjoy your fiber. Cauliflower, beans, and cashews help to bump up the fiber in each bowl to help support your gut health.
- Satisfying and filling. With creamy cashews, hearty cauliflower, and plant-based protein from beans, this soup keeps you full in that warm, hug-from-the-inside kind of way.
Key Ingredients and Substitutions
- Cauliflower: If you are feeling lazy, consider using pre-chopped cauliflower florets.
- White Beans: I like the creaminess of cannellini beans, but this can also work with pinto beans or chickpeas.
- Herbs: I used a mix of fresh herbs like dill and chives as well as dry thyme.
- Spices: I used smoked paprika, coriander, garlic powder, and onion powder.
- Cashews: Swap for a nut-free option like sunflower seeds. You can also use soft tofu.
- Shallots: Half a large yellow or red onion work as an alternative.
- Bell Pepper: Diced carrots and celery can work here as well.
- Nutritional Yeast: This helps build more umami flavor into the broth. If not a fan of nutritional yeast, leave out the nutritional yeast from the recipe and instead use 1 tbsp of yellow or white miso paste to add to the cashew cream when blending.
- Buffalo Sauce: Use your favorite brand. For me, that will include vegan options like Frank’s RedHot or Primal Kitchen Buffalo Sauce made with Avocado Oil. For vegan brands, always double check ingredient lists when necessary (for example, I double checked that the “natural butter flavor” for Frank’s was still vegan).
How to Make Buffalo Cauliflower Soup
Roast the veggies: Roast a foil-wrapped bulb of garlic and seasoned cauliflower florets at 425°F until golden and tender.
Build the soup base: Sauté shallots, then add spices, bell pepper, beans, buffalo sauce, and broth. Add thyme and a bay leaf, then simmer.
Blend the cashew cream: Blend soaked cashews, roasted garlic, lemon, nutritional yeast, water, and herbs until smooth.
Combine: Stir half the roasted cauliflower and most of the cashew cream into the soup until creamy.
Serve: Top each bowl with extra roasted cauliflower, a drizzle of cashew cream, and fresh herbs.
Expert Tips
- For the perfect sear on your cauliflower, make sure you place your cauliflower cut side down in the pan. You also want to make sure there is enough space between each piece as it roasts. If your pan is too crowded, the cauliflower will steam and get mushy.
- For more protein, replace some or all of the cauliflower with shredded tofu. Use a block of super firm tofu and shred it using a box grater. Season and roast the tofu then add it to the soup the same way the cauliflower is incorporated.
- Adjust the flavors. If you feel the tang from the buffalo sauce is too overpowering, you can always add in a little more cream or water to help dilute. You can also use less buffalo sauce initially, taste, and adjust with more if desired.
- Adjust the thickness. For a thinner soup, just add additional vegetable broth until your soup is at your desired level of creaminess.
Frequently Asked Questions
Yes, but do note that the texture of the cauliflower will change when frozen. Divide the soup into smaller portioned containers or these souper cube trays and store in the freezer for up to 2 months. I like using the 2 cup souper cube trays to freeze the soup into bricks that I can then be stored in a freezer safe bag. I’ll then either reheat the brick in a microwave or on the stovetop until warmed through.
Swap the cashews for 1/2 cup sunflower seeds or 1/2 cup soft or firm tofu. Do note, when making swaps, you may wish to add more or less seasonings based on taste. So taste and adjust as needed.
Allow soup to cool then store in an airtight container in the fridge for up to 4 days.
Make It Balanced
If you’d like a boost of protein, consider adding a serving of shredded tofu to the soup. Or, I also like the idea of roasted chickpeas sprinkled on top for additional protein, fiber, and crunch.
More Cozy Soup Bowls to Try
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Description
Creamy buffalo cauliflower soup packed with golden roast cauliflower, spicy buffalo sauce, and a silky cashew and herb cream sauce. A cozy, dairy-free soup that will make you feel like you’re enjoying a giant bowl of dip.
Roasted Veggies
Buffalo Soup Base
- Preheat the oven to 425F and line 2 baking trays with parchment paper. Slice 1/4 inch off the top of the garlic bulb to expose the cloves. Place on foil, drizzle with 1 tsp oil and a pinch of salt, wrap tightly in the foil, and set aside.
- Trim away the stem and leaves of the cauliflower, then cut into 1 inch florets (you can slice them thinner if you prefer more crispy edges). Transfer to a large mixing bowl then season with the nutritional yeast, paprika, garlic powder and onion powder. Drizzle with about 1 1/2 tbsp oil and a generous pinch of salt, then toss to coat. Spread the cauliflower onto a baking tray in a single layer and place the along with the wrapped garlic alongside it. Roast for 20 minutes on the bottom rack, flip the cauliflower, then roast for another 10 minutes or until the florets are charred around the edges and the garlic is soft.
- Add the cashews to a heatproof bowl, cover with boiling water, and let soak for at least 10 minutes. Drain and set aside.
- Heat 2 tsp of oil in a large Dutch oven over medium-low heat. Add the shallots and a pinch of salt, sautéing for 4-5 minutes until softened.
- Add 2 tbsp of nutritional yeast and continue to sauté for 2 minutes. Stir in the bell pepper, paprika, brown sugar, and coriander, and continue to sauté for 2-3 minutes or until the bell pepper softens.
- Pour in the beans, buffalo sauce, and vegetable broth. Stir to combine, then add the thyme and bay leaf. Bring to a gentle simmer, cover with a lid, and cook for 20 minutes.
- To a blender, add the soaked cashews, the roasted garlic squeezed out from the skins, 1 tbsp nutritional yeast, lemon zest and juice, 1 cup water, and 1/2 tsp of salt. Blend on high until smooth. Add the dill and chives, then pulse a few times until finely minced, but still flecked throughout.
- Remove the thyme and bay leaf from the pot. Add half of the roasted cauliflower, then pour in most of the cashew cream, reserving a few spoonfuls for topping. Stir until the soup is creamy and well combined, then remove from heat.
- Ladle the soup into bowls and top with the remaining roasted cauliflower. Drizzle with the reserved cashew cream, and finish with extra dill or chives, then enjoy!
Notes
For the perfect sear on your cauliflower, make sure you place your cauliflower cut side down in the pan. You also want to make sure there is enough space between each piece as it roasts. If your pan is too crowded, the cauliflower will steam and get mushy.
For more protein, replace some or all of the cauliflower with shredded tofu. Use a block of super firm tofu and shred it using a box grater. Season and roast the tofu then add it to the soup the same way the cauliflower is incorporated.
Adjust the flavors. If you feel the tang from the buffalo sauce is too overpowering, you can always add in a little more cream or water to help dilute. You can also use less buffalo sauce initially, taste, and adjust with more if desired.
Adjust the thickness. For a thinner soup, just add additional vegetable broth until your soup is at your desired level of creaminess.
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!