Frank's Buffalo Chicken Soup with Roasted Cauliflower - #52soups
  • 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)
  1. 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.
  2. Melt butter in a large pot and add a couple TBSP of butter to make a roux.
  3. Stir for a couple of minutes and then add the diced onion. Cook for a couple more minutes.
  4. Add in the chicken broth and cauliflower and heat to a boil.
  5. Use an immersion blender to puree (or you can mix up the cauliflower with some broth in a magic bullet or blender).
  6. Add the carrots, celery and chicken to the cauliflower mixture and bring back to a boil.
  7. Add the hot sauce and dressing and mix well.
  8. Top with blue cheese, or a drizzle of ranch dressing.
Adapted from The Cookie Rookie
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.
Recipe by Talking in ALL CAPS at