Vegetarian Cauliflower Chowder (Printable Version)

Creamy chowder with cauliflower, potatoes, carrots, and cheddar. Comforting, easy, 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, optional
17 - Extra grated cheese, optional
18 - Crushed red pepper flakes, optional

# How to Make It:

01 - In a large soup 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 Advice:

01 -
  • It turns humble vegetables into something that feels indulgent without any cream or heavy tricks.
  • The texture is thick enough to cling to your spoon but light enough that you'll want a second bowl.
  • You can make it completely dairy-free and no one will miss a thing.
  • It comes together in under an hour, mostly hands-off simmering time.
02 -
  • Don't skip the flour step, it sounds small but it's what keeps the chowder from being watery.
  • Blend only part of the soup, leaving chunks gives you that chowder feel instead of a pureed soup.
  • If using plant-based milk, pick one that's unsweetened and creamy like oat or cashew.
  • Add the cheese off heat or on very low heat so it melts smoothly without breaking.
03 -
  • Cut your vegetables into similar-sized pieces so everything cooks at the same rate.
  • Taste before adding all the salt, the cheese and broth already bring plenty of seasoning.
  • Use an immersion blender right in the pot to save yourself from transferring hot liquid.
  • Let the chowder rest for 10 minutes before serving, the flavors deepen and the texture settles perfectly.
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