Source: The Beach House Kitchen | Serves: 6 | Time : 1 hr
Changes: used veggie broth instead of chicken broth; skipped homemade croutons.
1 large head of #cauliflower, cut into florets
1 medium onion, cut into chunks
4 #celery stalks, cut into 3-inch pieces
2-3 tbsp olive oil
5 1/2 cups chicken broth
3 garlic cloves, minced
4 tsp dry ranch dressing mix
1/2 cup Buffalo Sauce
S&P, to taste
Blue cheese crumbles
Toasted wheat bread
Preheat oven to 400 degrees. Place the cauliflower, onion and celery on a large baking sheet in a single layer. Toss with olive oil and season with salt and pepper. Roast in oven for 35-40 minutes.
In a large stock pot, combine chicken broth, garlic, ranch dressing and buffalo sauce. Add the roasted vegetables. Bring the mixture to a boil. Reduce heat to low and simmer for 15 minutes.
Use an immersion blender to puree the vegetables until soup is smooth, If you don't have an immersion blender, remove the vegetables to a blender in small batches with a small amount of liquid and puree until smooth. Do not over fill your blender. Return to pot. Season soup with salt and pepper.
Ladle soup into bowls. Serve with the blue cheese, parsley and toasted bread.