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Buffalo Cauliflower Soup

MaryAnn Dwyer
  • 70 minutes
  • Serves 6

INGREDIENTS

1

large head of cauliflower, (cut into florets)

1

medium onion, (cut into chunks)

4

celery stalks, (cut into 3-inch pieces)

2 tbsp

olive oil

5 1/2 cups

chicken broth

3

garlic cloves, (minced)

4 tsp

dry ranch dressing mix

1/2 cup

Buffalo Sauce, (I use Frank's)

salt and pepper

blue cheese crumbles

chopped parsley

2 cups

french bread, (cut into 1-inch cubes)

2 tbsp

olive oil

salt and pepper