Creamy Cauliflower Chowder (Printable)

A rich, creamy chowder brimming with cauliflower, potatoes, and carrots in a savory broth.

# Ingredient List:

→ 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 & 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

# Directions:

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 the flour and eliminate raw flour taste.
04 - Gradually whisk in vegetable broth, ensuring no lumps remain. Add 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 another 5 minutes.
07 - For a creamier consistency, 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 for optimal flavor balance.
09 - Serve hot, garnished with fresh chives, parsley, or shredded cheese if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, so you can have restaurant-quality soup on a weeknight without the stress.
  • The vegetables become so tender and the broth so velvety that even confirmed soup skeptics ask for seconds.
  • You can make it fully plant-based without losing a single bit of that luxurious, creamy feel.
02 -
  • Don't skip the roux step or rush it, because that's what creates the creamy texture without requiring cream or any fancy techniques.
  • If your chowder looks too thick after sitting overnight, just stir in a splash of broth or milk when you reheat it because everything continues to thicken as it cools.
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly and nothing is mushy or undercooked.
  • If you want extra depth, add a splash of white wine or a small pinch of nutmeg with the broth, and taste as you go so you don't overpower the vegetables.
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