VEGAN BUFFALO CAULIFLOWER CHOWDER WITH HERBED CROSTINI

Vegan Buffalo Cauliflower Chowder with Herbed Crostini image

This hearty, veggie-packed chowder packs a kicky wallop, buffalo hot sauce style. Creamy, full of flavor, and, yep, vegan - though the carnivores will no doubt be clamoring for seconds, too! Don't forget the crisp broiled crostini for some delicious dipping.

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
1 medium yellow onion (diced (about 2 cups))
2 medium carrots (diced)
2 medium stalks celery (diced)
2 medium cloves garlic (minced)
1/2 teaspoon smoked paprika
1 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4 cups low-sodium vegetable broth
4 cups cauliflower florets (cut into 1/2-inch pieces)
3 medium Yukon Gold potatoes (about 1 pound, cut into 1/2 inch cubes)
3 tablespoons red hot sauce (more or less, to taste)
1 cup Silk unsweetened almondmilk
1/4 cup chopped Italian parsley
Optional toppings such as sliced scallions
1/2 baguette (sliced thin (about 1/4-inch))
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh dill
1/8 teaspoon kosher salt

Steps:

Set a large soup pot over medium heat. When hot, add the olive oil. Add the onions, carrots, and celery. Saute, stirring occasionally, until tender, 6-7 minutes. Add garlic, smoked paprika, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Cook for another minute, stirring frequently.
Add the vegetable broth, cauliflower, and potatoes. Increase heat to medium high to bring to a boil. Once the mixture is boiling, reduce heat to medium low. Simmer, covered, until the potatoes and cauliflower are tender, 15-20 minutes.
While the soup simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil, herbs, and salt. Using a pastry brush, generously brush the tops of each slice of bread with the olive oil herb mixture. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your broiler. Watch carefully - they can burn fast!)
Back to the soup! Remove the soup from the heat and let cool just until safe to handle. Transfer 1/2 of the soup, about 4 cups, to a bowl and, using an immersion blender, puree the remaining soup. If you don't have an immersion blender, you can puree 1/2 of the soup in a blender or food processor. Return all of the soup to the pot, mixing the pureed soup and the chunky soup back together.
Place the soup back on the burner (medium-low heat). Stir in the red hot sauce and the almond milk. If you're sensitive to heat/spiciness, you may want to start with 1-2 tablespoons of hot sauce, then add more to taste. Return to a simmer and stir in the parsley. Taste and add additional salt and pepper if desired.
Ladle into bowls, serve with assorted toppings, and float a crostini on top of each bowl (or serve alongside).