Vegetarian Cauliflower Chowder (Print Version)

Creamy chowder with cauliflower, potatoes, and carrots in a comforting spiced broth. Ready in just 45 minutes.

# What You 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 & 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
17 - Extra grated cheese
18 - Crushed red pepper flakes

# Directions:

01 - In a large pot over medium heat, melt the butter. Add the onion, garlic, celery, and carrots. Sauté for 5 minutes until softened.
02 - Stir in the flour and cook for 1 minute, stirring constantly to eliminate lumps.
03 - Gradually add the vegetable broth, whisking continuously to prevent flour lumps from forming.
04 - Add the potatoes and cauliflower florets. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes, or until vegetables are tender.
05 - Stir in the milk, thyme, paprika, salt, and pepper. Simmer gently for 5 minutes.
06 - Using an immersion blender, blend part of the chowder for a creamier consistency, leaving some vegetables chunky for texture contrast.
07 - Stir in the cheese until completely melted. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh parsley, additional cheese, and red pepper flakes as desired.

# Expert Advice:

01 -
  • It feels indulgent and creamy without leaving you weighed down afterward.
  • You can make it with whatever milk or cheese you have, or skip the cheese entirely and it still tastes rich.
  • Leftovers somehow get better the next day when all the flavors have mingled overnight.
02 -
  • Don't skip the step of cooking the flour with the vegetables, it keeps the chowder from tasting starchy.
  • Blend only part of the soup, the chunks are what make it feel like chowder instead of pureed soup.
  • If the chowder gets too thick as it sits, just add a splash of broth or milk when reheating.
03 -
  • Cut your cauliflower florets small and uniform so they cook at the same rate as the potatoes.
  • Taste the soup before adding the cheese, sometimes it needs a little more salt or pepper first.
  • If you like smoky flavors, add an extra pinch of smoked paprika at the end for a deeper flavor.
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