Vegetarian Cauliflower Chowder (Print Version)

Creamy chowder with cauliflower, potatoes, and carrots. Comforting, vegetarian, and ready in 45 minutes.

# What You'll Need:

→ Vegetables

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

→ Base & Seasoning

07 - 3 cups vegetable broth
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 2 tablespoons olive oil or unsalted butter
10 - 2 tablespoons all-purpose flour or gluten-free flour
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground white or black pepper
14 - 1/2 teaspoon salt, or to taste

→ Optional Garnishes

15 - 2 tablespoons fresh chives or parsley, chopped
16 - Shredded cheese or plant-based cheese

# How to Make It:

01 - Heat olive oil or butter in a large pot over medium heat. Add onion, carrot, and celery, sautéing for 4–5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
04 - Gradually whisk in the vegetable broth, ensuring no lumps form. Add potatoes and cauliflower florets.
05 - Season with thyme, smoked paprika, pepper, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are very tender.
06 - Stir in the milk and simmer for another 5 minutes.
07 - For creamier texture, use an immersion blender to partially blend the chowder directly in the pot, or transfer 2 cups to a blender, purée, and return to the pot.
08 - Taste and adjust seasonings as needed for optimal flavor balance.
09 - Serve hot, garnished with fresh chives, parsley, or shredded cheese if desired.

# Additional Tips::

01 -
  • It comes together in less than an hour, which means you can have a restaurant-quality soup before your evening really starts.
  • The cauliflower becomes impossibly tender and almost melts into the broth, making it secretly vegetable-forward without tasting like virtue.
  • One pot means one cleanup, and the flavors deepen as it sits, making it perfect for meal prep or those nights when you need something already waiting.
02 -
  • Don't skip cooking the flour in the roux for a full 2 minutes, or your chowder will taste starchy and paste-like instead of naturally thick and creamy.
  • Add the milk at the very end after the vegetables are fully tender, because long simmering can break down dairy and make it taste slightly off.
  • If you're using an immersion blender, don't overdo it unless you want soup rather than chowder, partial blending is the secret to the perfect texture.
03 -
  • Brown your roux slightly longer than you think necessary, until it smells toasty and nutty, which adds a layer of flavor that feels sophisticated without any extra work.
  • Taste the broth before you use it, because a good vegetable broth makes the difference between this tasting like restaurant-quality and like it's trying too hard.
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