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Top-down view of buffalo cauliflower soup with vegan garnishes

Creamy Buffalo Cauliflower Soup

This Creamy Buffalo Cauliflower Soup is spicy, silky, and packed with plant-based goodness. Quick, vegan, and perfect for chilly nights, it's a weeknight favorite even among meat-lovers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 head cauliflower chopped
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup canned coconut milk full-fat for creaminess
  • salt & pepper to taste
Buffalo Flavor
  • 1/4 cup hot sauce like Frank’s RedHot
  • 1 tbsp nutritional yeast adds umami
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper optional, for extra heat
Garnish
  • green onions sliced
  • vegan sour cream or yogurt
  • roasted buffalo cauliflower florets see instructions

Equipment

  • Large Pot
  • Blender or Immersion Blender
  • Baking Sheet

Method
 

  1. Preheat oven to 425°F if making roasted cauliflower garnish.
  2. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes. Add garlic and stir until fragrant.
  3. Add chopped cauliflower and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, until cauliflower is tender.
  4. Using an immersion blender (or regular blender in batches), blend soup until smooth. Stir in coconut milk.
  5. Add hot sauce, nutritional yeast, smoked paprika, and optional cayenne. Stir to combine and adjust seasoning to taste.
  6. Optional garnish: Toss extra cauliflower florets with olive oil and hot sauce. Roast at 425°F for 20 minutes until golden and crisp.
  7. Serve soup hot, topped with green onions, vegan sour cream or yogurt, and roasted buffalo cauliflower if using.

Notes

Want more protein? Add white beans or lentils before blending. Use frozen or pre-chopped cauliflower to save time. Adjust hot sauce and coconut milk for desired spice level. To keep it nut-free, choose nut-free toppings.