Vegetarian Cauliflower Chowder

There was a week last February when I couldn't stop making this chowder. Snow kept falling, the kitchen stayed cold until the stove warmed it, and I'd stand there watching cauliflower florets bob in broth like little clouds. I wasn't following anyone's recipe at first, just throwing vegetables into a pot because that's what I had. By the third batch, I realized I'd accidentally created something I wanted to eat on repeat.

I made this for my neighbor once after she mentioned she was tired of the same old soups. She came back the next day asking if I'd written it down anywhere. I hadn't, so I scribbled it on a napkin while she waited at my door. Now she makes it for her book club, and I get texts every time someone asks her for the recipe.

Ingredients

• Cauliflower: The star here, cut small so it cooks evenly and some pieces break down into the broth to thicken everything naturally.
• Carrots: They add a touch of sweetness that balances the earthiness of the cauliflower.
• Potatoes: These make the chowder hearty and help create that classic thick texture.
• Onion and garlic: The foundation, always sautéed until they smell like comfort.
• Celery: Adds a subtle crunch and depth that you'd miss if it wasn't there.
• Whole milk: This creates the creamy base, but I've used oat milk before and loved it just as much.
• Sharp cheddar cheese: It melts into the soup and gives it that cozy, almost nostalgic flavor.
• Butter: For sautéing the vegetables and building flavor from the start.
• Vegetable broth: Low sodium is key so you can control the seasoning yourself.
• Thyme, smoked paprika, white pepper, and salt: Just enough warmth and seasoning without overpowering the vegetables.
• All purpose flour: A little roux at the beginning makes everything silky.

Instructions

Start with the aromatics:

Melt butter in your largest pot over medium heat, then add onion, garlic, celery, and carrots. Let them sauté for about 5 minutes until everything softens and the kitchen smells inviting.

Build the roux:

Stir in the flour and keep stirring for a full minute so it cooks out that raw flour taste. It should look a little paste like and coat the vegetables.

Add the broth:

Pour in the vegetable broth gradually while whisking to keep lumps from forming. It will start to thicken almost immediately.

Simmer the vegetables:

Toss in the potatoes and cauliflower, bring everything to a boil, then lower the heat and let it simmer for 15 to 18 minutes. The vegetables should be fork tender.

Stir in the dairy and spices:

Add the milk, thyme, paprika, salt, and pepper, then let it simmer gently for another 5 minutes. Don't let it boil or the milk can curdle.

Blend for creaminess:

Use an immersion blender to partially blend the chowder, leaving some chunky bits for texture. If you don't have one, scoop out a cup or two and blend it in a regular blender, then stir it back in.

Melt in the cheese:

Stir in the grated cheddar until it melts completely and the soup looks glossy. Taste it now and add more salt if needed.

Serve hot:

Ladle into bowls and top with parsley, extra cheese, or a pinch of red pepper flakes if you like a little kick.

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One night I served this with torn pieces of sourdough on the side, and my friend dipped the bread so many times she basically turned it into a bread bowl situation. We laughed about it, but now I can't make this without thinking about crusty bread. It just belongs together.

Making It Your Own

I've added white beans to this when I needed more protein, and it worked beautifully. Chickpeas are great too. If you want it vegan, swap the butter for olive oil, use plant based milk, and either skip the cheese or use a vegan variety. The soup still has plenty of body from the blended vegetables.

What to Serve Alongside

This chowder is filling on its own, but a simple green salad with lemon vinaigrette cuts through the richness nicely. I've also served it with roasted Brussels sprouts or a handful of crackers when I didn't feel like slicing bread. A glass of chilled Sauvignon Blanc is lovely if you're in the mood.

Storage and Reheating

Leftovers keep well in the fridge for up to four days in an airtight container. When you reheat it, do it gently over low heat and add a little extra milk or broth to loosen it up. The flavors deepen after a day, and sometimes I think the second bowl is even better than the first.

• Let the chowder cool completely before storing it to keep it fresh longer.
• Freeze individual portions if you want to save some for later, it reheats surprisingly well.
• Stir it often while reheating so the bottom doesn't scorch.

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This chowder has become my answer to cold nights and last minute dinners when I need something simple but satisfying. I hope it finds a spot in your kitchen too.

Recipe FAQs

→ Can I make this chowder ahead of time?

Yes, this chowder stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth if it thickens too much during storage.

→ How do I make this chowder vegan?

Replace butter with olive oil, use unsweetened plant-based milk, and either omit the cheese or substitute with vegan cheese. The chowder will still be creamy and flavorful.

→ Can I freeze cauliflower chowder?

While possible, dairy-based chowders can separate when frozen and thawed. For best results, freeze before adding milk and cheese, then stir them in when reheating.

→ What can I substitute for cauliflower?

Broccoli makes an excellent substitute and cooks in similar time. You can also use a combination of cauliflower and broccoli for variety.

→ How can I make the chowder thicker?

Blend more of the vegetables for a thicker consistency, or add an extra tablespoon of flour at the beginning. You can also mash some potatoes against the pot side while cooking.

→ What other vegetables can I add?

Corn, bell peppers, or parsnips work wonderfully. Add quick-cooking vegetables like corn in the last 5 minutes, while heartier vegetables like parsnips should go in with the potatoes.