Vegetarian Cauliflower Chowder

The first time I made this cauliflower chowder, my kitchen smelled like a cozy restaurant on a rainy Sunday. I had grabbed a head of cauliflower on impulse and decided it deserved better than roasting yet again. The way the creaminess develops without any heavy cream still feels like kitchen magic to me.

Last winter, I made a double batch for my friend who was recovering from surgery. She texted me two days later saying it was the only thing that sounded good and asked if I had more. Now it is my go to comfort soup for anyone needing a little extra care.

Ingredients

• 1 medium head cauliflower: Cut into small florets so they cook evenly and blend beautifully
• 2 medium carrots: Diced small for sweetness and color throughout
• 2 medium potatoes: Peeled and diced into half inch cubes
• 1 small onion: Finely chopped so it melts into the base
• 2 cloves garlic: Minced fresh for the best aromatic foundation
• 2 celery stalks: Diced small for subtle crunch and depth
• 2 cups whole milk: Or unsweetened plant milk to keep it vegan
• 1 cup grated sharp cheddar cheese: The sharpness cuts through the creaminess beautifully
• 2 tbsp unsalted butter: For sautéing the aromatics, olive oil works too
• 4 cups low sodium vegetable broth: Quality broth makes a noticeable difference
• 1/2 tsp dried thyme: Adds an earthy warmth
• 1/2 tsp smoked paprika: Gives a subtle smoky depth
• 1/4 tsp ground white pepper: Black pepper works fine too
• 1/2 tsp salt: Plus more to taste at the end
• 2 tbsp all purpose flour: Helps thicken the base naturally

Instructions

Build your flavor base:

Melt butter in a large pot over medium heat, then add onion, garlic, celery and carrots. Sauté for 5 minutes until softened and fragrant.

Create the thickener:

Stir in the flour and cook for 1 minute, stirring constantly so it does not stick.

Add the liquids:

Gradually pour in the vegetable broth while whisking to prevent any lumps from forming.

Simmer the vegetables:

Add potatoes and cauliflower florets, then bring to a boil. Reduce heat and simmer for 15 to 18 minutes until vegetables are fork tender.

Add creaminess:

Stir in the milk, thyme, paprika, salt and pepper. Let everything simmer gently for another 5 minutes.

Partial blending:

Use an immersion blender to blend part of the chowder until creamy while leaving some vegetable chunks for texture.

Finish with cheese:

Stir in the grated cheese until melted, then taste and adjust seasoning as needed.

Serve it up:

Ladle into warm bowls and add your favorite garnishes.

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This chowder has become a staple in our house during the colder months. Something about that first spoonful just makes the whole day feel better.

Making It Your Own

I have discovered that adding a cup of cooked white beans or chickpeas makes this even more satisfying. The protein turns it from a starter into a complete meal that keeps you full for hours. Sometimes I will throw in a handful of frozen corn right at the end for sweetness and extra color.

The Vegan Version

When my sister visited, I made this entirely plant based and she could not believe it was dairy free. Use unsweetened almond or oat milk, swap butter for olive oil, and either use vegan cheese or simply leave it out. The cauliflower itself creates enough richness that you truly do not miss the dairy.

Serving Suggestions

A crusty slice of sourdough bread is perfect for soaking up every last drop. I also love serving this alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. For a casual dinner party, set out bowls of toppings like extra cheese, crispy bacon bits, and fresh herbs so everyone can customize their bowl.

• Let the chowder rest for 10 minutes before serving
• Reheat gently over low heat to prevent separating
• Store in the fridge for up to 4 days

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There is something so nourishing about a bowl of homemade soup that just cannot be replicated from a can. I hope this brings as much comfort to your table as it has to mine.

Frequently Asked Questions

→ Can I make this vegan?

Yes, to make this completely vegan, substitute the butter with olive oil, use an unsweetened plant-based milk (like almond or oat milk), and either use a vegan cheese alternative or omit the cheese entirely. Ensure your vegetable broth is vegan too.

→ How can I achieve a smoother consistency?

For a smoother chowder, you can use your immersion blender for a longer duration, blending a larger portion of the vegetables. Alternatively, carefully transfer batches to a regular blender (be cautious with hot liquids) and blend until very smooth before returning to the pot.

→ What are some good side dishes to serve with this?

This creamy chowder pairs wonderfully with a variety of sides. Consider serving it with crusty bread for dipping, a fresh green salad with a light vinaigrette, or even a side of roasted vegetables like asparagus or Brussels sprouts for added texture.

→ Can I add other vegetables to this chowder?

Absolutely! This chowder is versatile. Feel free to incorporate other vegetables like sweet corn kernels, green peas, diced bell peppers, or even spinach in the last few minutes of cooking for added nutrition and flavor. Adjust cooking times as needed for different vegetables.

→ How should I store and reheat leftovers?

Store any leftover chowder in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of milk or broth if it has thickened too much.

→ Is this suitable for a gluten-free diet?

This chowder can easily be made gluten-free. Ensure you use a gluten-free flour blend for thickening instead of all-purpose flour. Also, always check the label on your vegetable broth to confirm it is certified gluten-free, as some broths may contain gluten-derived ingredients.