Vegetarian Cauliflower Chowder (Printable)

Creamy vegetarian chowder with cauliflower, potatoes, and cheddar. Comforting, flavorful, and ready in 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

# 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 to form a smooth paste.
03 - Gradually add the vegetable broth, whisking continuously to avoid lumps and ensure a smooth base.
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 to allow flavors to meld.
06 - Using an immersion blender, blend part of the chowder for a creamier texture, leaving some vegetables chunky for body and texture.
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, or red pepper flakes as desired.

# Expert Tips:

01 -
  • It turns simple vegetables into something rich and satisfying without feeling heavy.
  • You can blend it smooth or leave it chunky depending on your mood.
  • It tastes like you spent hours in the kitchen, but it comes together in under an hour.
  • Leftovers get even better the next day when the flavors have had time to meld.
02 -
  • Don't skip the step of cooking the flour with the butter, it helps prevent a raw flour taste and keeps the soup smooth.
  • Blend only part of the chowder so you get a creamy base with satisfying bites of vegetable.
  • Add the cheese off the heat or on very low heat to prevent it from separating or becoming grainy.
03 -
  • Cut the vegetables into similar-sized pieces so they cook evenly and you don't end up with mushy carrots and hard potatoes.
  • Taste the chowder before adding all the salt, the cheese adds its own saltiness and you might need less than you think.
  • If you like a thicker chowder, mash some of the potatoes against the side of the pot with a spoon instead of blending.
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