Vegetarian Cauliflower Chowder (Printable Version)

Creamy vegetable chowder with cauliflower, potatoes, carrots, and cheddar cheese. Ready in 45 minutes.

# 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 & 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

# How to Make It:

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.
03 - Gradually add the vegetable broth, whisking to avoid lumps.
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 texture, leaving some vegetables chunky.
07 - Stir in the cheese until melted. Taste and adjust seasoning.
08 - Ladle into bowls and garnish as desired.

# Expert Tips:

01 -
  • It transforms humble vegetables into something that tastes rich and indulgent without feeling heavy.
  • The texture is creamy and satisfying, but you can adjust how chunky or smooth you want it.
  • It comes together in under an hour using ingredients you probably already have on hand.
  • Leftovers actually taste better the next day after all the flavors have mingled overnight.
02 -
  • Do not skip the step of cooking the flour with the vegetables, it needs that minute to lose its raw taste and develop thickening power.
  • When adding the broth, pour it slowly while whisking or you will end up with flour clumps that are nearly impossible to smooth out.
  • Only blend part of the soup unless you want it completely smooth, the contrast between creamy and chunky makes this chowder special.
  • Add the cheese at the very end off high heat, or it can become stringy and grainy instead of melting smoothly.
03 -
  • Cut your vegetables into similar-sized pieces so they cook evenly and you do not end up with mushy carrots and crunchy potatoes.
  • If you want a deeper flavor, roast the cauliflower florets in the oven for 20 minutes before adding them to the pot.
  • Taste the soup before serving and do not be shy with the salt, vegetables need more seasoning than you think to really shine.
  • An immersion blender is a game changer for this recipe, but if you only have a regular blender, let the soup cool slightly and blend in batches with the lid vented.
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