Vegetarian Cauliflower Chowder (Printable Version)

Creamy cauliflower chowder with tender vegetables in a seasoned broth, ready in 45 minutes.

# What You Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into small florets
02 - 1 large carrot, diced
03 - 2 medium potatoes, peeled and diced
04 - 1 stalk celery, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced

→ Base and Seasoning

07 - 3 cups vegetable broth
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 2 tablespoons olive oil or unsalted butter
10 - 2 tablespoons all-purpose flour or gluten-free flour
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground white or black pepper
14 - 1/2 teaspoon salt, or to taste

→ Optional Garnishes

15 - 2 tablespoons fresh chives or parsley, chopped
16 - Shredded cheese or plant-based cheese

# How to Make It:

01 - Heat olive oil or butter in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
04 - Gradually whisk in vegetable broth, ensuring no lumps remain. Add diced potatoes and cauliflower florets.
05 - Season with thyme, smoked paprika, pepper, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are very tender.
06 - Stir in the milk and simmer for an additional 5 minutes.
07 - For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot, or transfer 2 cups to a blender and purée, then return to the pot.
08 - Taste and adjust seasonings as needed.
09 - Serve hot, garnished with fresh chives, parsley, or shredded cheese if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means a hot bowl on even your busiest weekday.
  • The creamy texture feels indulgent but the ingredient list keeps it honest and simple.
  • You can make it vegan, gluten-free, or serve it exactly as written, because flexibility matters.
02 -
  • Don't let your milk boil or it will separate into little flecks, which looks strange and feels wrong, so keep the heat at a gentle simmer once you add it.
  • If you want it creamier without blending, mash some of the potatoes against the side of the pot with your spoon instead, which gives you control and keeps the texture interesting.
03 -
  • Make a double batch and freeze half in individual containers, because future you will thank present you on a night when nothing sounds worse than cooking.
  • If you use an immersion blender, don't over blend, pulse and stop when you still see some chunks of vegetable, because a completely smooth chowder loses some of its charm.
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