Vegetarian Cauliflower Chowder (Printable Version)

Creamy cauliflower chowder with potatoes, carrots, and cheddar cheese. Comforting vegetarian soup in 45 minutes.

# Ingredient List:

→ 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 additional to taste

→ Thickener

15 - 2 tablespoons all-purpose flour

→ Garnish

16 - Chopped fresh parsley
17 - Extra grated cheese
18 - Crushed red pepper flakes

# How to Prepare:

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 as needed.
08 - Ladle into bowls and garnish as desired.

# Expert Suggestions:

01 -
  • It tastes rich and indulgent but comes together in under an hour with everyday ingredients you probably already have.
  • The texture is silky without being heavy, and you can make it as chunky or creamy as your mood calls for.
  • It's endlessly adaptable, whether you need it vegan, gluten-free, or packed with extra protein.
02 -
  • Don't skip the step of cooking the flour for a full minute, or your chowder will taste pasty and dull instead of rich and smooth.
  • Blend only part of the soup, leaving some vegetables whole gives you that perfect balance between creamy and hearty.
  • Add the cheese off the heat or on very low heat so it melts gently without breaking or getting grainy.
03 -
  • Cut your cauliflower and potatoes into similar-sized pieces so everything cooks evenly and you don't end up with mushy florets and hard potatoes.
  • Taste the chowder after adding the cheese, it often needs less salt than you think because the cheese brings plenty of its own.
  • If you like a thicker chowder, mash a few of the potatoes against the side of the pot with your spoon instead of blending, it adds body without changing the texture too much.
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