Vegetarian Cauliflower Chowder (Print Version)

Creamy cauliflower chowder with tender vegetables, potatoes, and melted cheddar cheese in a comforting bowl.

# What You’ll Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into small florets
02 - 2 medium carrots, diced
03 - 2 medium potatoes, peeled and diced
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 celery stalks, diced

→ Dairy

07 - 2 cups whole milk
08 - 1 cup grated sharp cheddar cheese
09 - 2 tablespoons unsalted butter

→ Liquids

10 - 4 cups low-sodium vegetable broth

→ Spices and Seasonings

11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground white pepper
14 - 1/2 teaspoon salt, plus more to taste

→ Thickener

15 - 2 tablespoons all-purpose flour

→ Garnish

16 - Chopped fresh parsley, optional
17 - Extra grated cheese, optional
18 - Crushed red pepper flakes, optional

# Step-by-Step:

01 - Melt butter in a large pot over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5 minutes until vegetables soften.
02 - Stir flour into the vegetable mixture and cook for 1 minute while stirring constantly to remove raw flour taste.
03 - Gradually add vegetable broth while whisking continuously to prevent lumps from forming in the base.
04 - Add potatoes and cauliflower florets to the pot. Bring mixture to a boil, then reduce heat and simmer for 15 to 18 minutes until vegetables are tender.
05 - Stir in milk, thyme, paprika, salt, and pepper. Simmer gently for 5 minutes without allowing the mixture to boil.
06 - Use an immersion blender to partially blend the chowder, creating a creamy texture while maintaining some chunky vegetables.
07 - Stir in cheese until fully melted. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle chowder into bowls and garnish with parsley, extra cheese, or red pepper flakes as desired.

# Expert Tips:

01 -
  • It tastes indulgent but sneaks in a full head of cauliflower without anyone noticing.
  • You can make it vegan, gluten-free, or keep it classic depending on what's in your pantry.
  • It comes together in under an hour and dirties just one pot.
  • The partially blended texture gives you creamy spoonfuls with satisfying vegetable chunks in every bite.
02 -
  • Don't skip whisking the broth in gradually or you'll end up with flour clumps floating around.
  • Blend only part of the soup, leaving some vegetables whole gives you that classic chowder texture.
  • Add the milk after the vegetables are fully cooked or it might curdle from the acid in the broth.
  • Use low-sodium broth so the cheese doesn't make the whole pot too salty.
03 -
  • Cut your vegetables into similar-sized pieces so they cook evenly and you don't end up with mushy carrots and crunchy potatoes.
  • Taste the chowder after adding the cheese, it often needs less salt than you think.
  • If you like a thicker chowder, mash a few potato pieces against the side of the pot before blending.
  • Use an immersion blender for ease, but if you only have a countertop blender, let the soup cool slightly and blend in batches with the lid vented to avoid pressure buildup.
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