I love Frank’s Buffalo Wing sauce so I was really interested to see how that would translate into a soup. I used roasted cauliflower to thicken the broth, but you could also leave it out and have a thinner broth, or thicken it with something else like white beans or potatoes. I left the celery and carrots fairly crunchy, if you want them to be softer than you can just saute them before adding them to the soup.
- 2 chicken breasts cooked (cut up or shredded)
- 2 tbsp butter
- 2 tbsp flour
- 1 onion (diced)
- 4 stalks celery (chopped)
- 4 carrots (chopped)
- 1 tetra pack of chicken broth (900 ml)
- 1 head cauliflower (cut into florets)
- ½ cup (or more) Frank's Buffalo Wing Sauce or Frank's Red Hot
- ¼ cup of Ranch Dressing
- blue cheese (optional)
- Toss the cauliflower with oil and sprinkle with salt and pepper. Arrange in one layer on a baking sheet. Bake at 400F for 20-30 minutes. Cauliflower should be starting to brown. (this step can be done ahead - just refrigerate the roasted cauliflower.
- Melt butter in a large pot and add a couple TBSP of butter to make a roux.
- Stir for a couple of minutes and then add the diced onion. Cook for a couple more minutes.
- Add in the chicken broth and cauliflower and heat to a boil.
- Use an immersion blender to puree (or you can mix up the cauliflower with some broth in a magic bullet or blender).
- Add the carrots, celery and chicken to the cauliflower mixture and bring back to a boil.
- Add the hot sauce and dressing and mix well.
- Top with blue cheese, or a drizzle of ranch dressing.
Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.