Description
Discover how to make delicious Keto Buffalo Chicken Soup with this easy recipe. Perfect for a cozy night in, this soup is a flavorful low-carb option.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 2 stalks celery, chopped
- 1/4 cup (60 g) chopped onion
- 3/4 tsp (4 ml) salt
- 1/2 tsp (2.5 ml) pepper
- 1 tbsp (15 ml) tomato paste
- 3 cups (720 ml) chicken broth
- 1/3 cup (80 ml) hot sauce
- 6 ounces (170 g) cauliflower florets
- 2 ounces (57 g) dairy-free cream cheese, softened
- 3/4 cup (180 ml) coconut cream
- 3 cups (360 g) chopped cooked chicken
- Chopped celery, for garnish
- Crumbled dairy-free cheese, for garnish
Instructions
- In a large pot over medium heat, heat the vegetable oil until it shimmers. Add the celery and onion and cook until the vegetables soften, approximately 4 minutes. Add salt and pepper for seasoning.
- Blend in the tomato paste thoroughly, then pour in the chicken broth, hot sauce, and cauliflower florets. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Let it cook until the cauliflower becomes soft, around 5 to 10 minutes.
- Carefully pour the soup into a blender and add the dairy-free cream cheese. Blend until the mixture is smooth, then return it to the pot.
- Incorporate the coconut cream and heat just until it begins to simmer again, then mix in the chopped chicken.
- Serve the soup into six bowls and top with chopped celery and crumbled dairy-free cheese.
Notes
- For a thicker soup, increase cauliflower florets or reduce chicken broth.
- Adjust hot sauce to taste for desired spiciness level.
- Enhance flavor by sautéing chicken with garlic and spices before adding to soup.