Lunche for 4

Buffalo Cheddar Cauliflower Soup

Name: Buffalo Cheddar Cauliflower Soup
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head cauliflower; 2 tbsp olive oil; freshly ground salt and pepper; 1 head garlic; 1 yellow onion; 3 cups vegetable broth; 1/2 tsp salt (optional); freshly ground black pepper; 2/7 cups mild or medium buffalo sauce; 4 oz sharp cheddar cheese; extra shredded cheddar on top; 1 1/2 scallions; chopped chives; buffalo sauce (optional)

$9.22for 460 minServes 4

Roast cauliflower and garlic, then blend them with broth, buffalo sauce, and cheddar for a smooth, spicy soup.

Photo: ambitiouskitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Cauliflower, 1$3.29 each typical	1	$3.29Typical price
	Garlic, 1$0.75 each typical	1	$0.75Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Broth, 25 oz$0.07/oz typical	25 oz	$1.74Typical price
	Cheddar and shredded cheese, 5 oz$0.30/oz typical	5 oz	$1.50Typical price
	Green onions, 0.25$1.19 each typical	0.25	$0.25Typical price
	Mint, 0.25$1.99 each typical	0.25	$0.50Typical price
Total for the servings shown		$9.22

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap cheddar and shredded cheese for mozzarellaabout the same price

Pantry staples you likely have

Olive and cooking oilSalt and pepperRelish, dressings, steak sauce

Not included in the cost.

60 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

American Vegetarian Low-carb Budget Lunches Game day Back to school Cold-weather comfort Winter

Typical price

$2.31 per serving$9.22 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 head cauliflower
2 tbsp olive oil
freshly ground salt and pepper
1 head garlic
1 yellow onion
3 cups vegetable broth
1/2 tsp salt (optional)
freshly ground black pepper
2/7 cups mild or medium buffalo sauce
4 oz sharp cheddar cheese
extra shredded cheddar on top
1 1/2 scallions
chopped chives
buffalo sauce (optional)

Steps

Heat the oven to 425 F.
Cut the cauliflower and onion, separate the garlic cloves, and toss them with olive oil, salt, and pepper on a large baking sheet.
Roast the vegetables for 25 minutes, until tender and lightly browned.
Simmer the roasted vegetables and vegetable broth in a large pot over medium heat for 15 minutes.
Blend the soup until smooth, then stir in the buffalo sauce and shredded cheddar.
Simmer for 5 minutes, adjust the salt and pepper, and top with scallions, chives, and extra buffalo sauce or cheddar.