Vegetarian Cauliflower Chowder (Printer-friendly)

Creamy cauliflower chowder with potatoes, carrots, and cheese. Comforting vegetarian soup 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, or 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.
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 Advice:

01 -
  • It turns humble vegetables into something that feels luxurious and indulgent without any fancy techniques.
  • The texture is creamy and satisfying, but you still get those tender vegetable chunks that make every spoonful different.
  • You can make it completely vegan or keep it cheesy and rich, depending on what your body needs that day.
  • It comes together in under an hour using one pot, which means less cleanup and more time enjoying it.
02 -
  • Do not skip the step of cooking the flour with the vegetables, or your chowder might taste pasty and lack that silky texture.
  • Blend only part of the soup, because leaving some vegetables whole makes every spoonful more interesting and less baby-food-like.
  • Add the cheese off the heat or on very low heat so it melts smoothly without breaking or becoming grainy.
03 -
  • Cut your vegetables into similar-sized pieces so they cook evenly and you do not end up with mushy carrots and crunchy potatoes.
  • Taste the chowder before serving and adjust the seasoning, because vegetable broth varies in saltiness and you want it just right.
  • If you want a thicker chowder, mash some of the potatoes against the side of the pot instead of blending, which gives it body without changing the texture too much.
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