Buffalo Cauliflower Bisque (No Cream Needed)
Okay so I know in order to qualify as a bisque, this soup should involve a lot of cream or dairy. But I still insist on calling this a bisque because the texture definitely reminds me of one vs. your traditional broth-y soup. Don’t get me wrong though, this bisque definitely manages to pull off a creamy taste without the cream.
I did indeed cook this Buffalo Cauliflower Bisque with cream butter, but you can obviously use a dairy free substitute if you are looking for a dairy free meal. I also couldn’t help but put some bleu cheese crumbles on top so check out this dairy free bleu cheese if needed.
The croutons, however, are all inclusive and I would say a must to top it off.
Will I like this though?
If you enjoy Buffalo Cauliflower, then you will enjoy this soup. If you find yourself disappointed with Buffalo Cauliflower because it did not taste like a chicken wing, then you will also not enjoy this soup. With that being said, feel free to add some cooked shredded chicken to this soup for added protein and flavor.
How spicy?
I would say most people would consider this soup spicy. Think about the level of spice found in a buffalo chicken dip. If you want to ease into it. Start with a 1/4 cup of hot sauce, give it a taste and add more if desired.
Equipment Needed
You will need an immersion blender, food processor or blender to get the consistency pictured. I used an immersion blender.
Ingredients
I large head cauliflower
1/4 large sweet onion (if it is smaller, use a half)
2 stalks celery
olive oil
salt & pepper to taste
4 T butter (dairy free if needed)
1/2 c hot sauce
4 c vegetable stock
Crouton Toppers
4 cups of diced bread
olive oil
1/2 t garlic powder
2 t parsley flakes
salt & pepper to taste
Optional Toppers
Bleu Cheese (Dairy Free Bleu Cheese is available)
extra hot sauce
ranch or bleu cheese dressing
chives
Directions
Preheat oven to 375F.
Chop your cauliflower, onion and celery into 3 inch pieces. Place on a baking sheet and toss in olive oil, salt and pepper. Bake for 30 minutes.
A few minutes before your timer goes off: In a large pot on medium heat, melt the butter and add the hot sauce to combine. Add your roasted veggies in and cover with the 4 cups of stock. Cove the pot and let cook for an additional 20 minutes.
Meanwhile toss all the croutons ingredients together and place in the oven for 10-12 minutes. or until golden brown.
Blend the ingredients in your pot together with an immersion blender. Serve topped with the croutons and other yummy toppers.
Notes
Hot Sauce: 1/2 c of hot sauce equals spicy so start with a 1/4 if you are unsure. Feel free to replace with buffalo sauce, noting that the spice level may be less so you can add more if you like it spicy.
Vegetable Stock: Use whatever stock or broth you want to be honest LOL.
Bread: Use stale bread! I used a stale loaf of french baguette. Bread with a hard exterior and soft interior work very well for croutons.