Vegetarian Cauliflower Chowder (Printable)

Creamy vegetable chowder with cauliflower, potatoes, and carrots in a rich, cheesy broth. Ready in 45 minutes.

# Ingredient List:

→ 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 cheddar cheese
18 - Crushed red pepper flakes

# Directions:

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 incorporate.
03 - Gradually add the vegetable broth, whisking continuously to avoid lumps.
04 - Add the potatoes and cauliflower florets. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes until vegetables are tender.
05 - Stir in the milk, thyme, paprika, salt, and pepper. Simmer gently for 5 minutes.
06 - Using an immersion blender, partially blend the chowder for a creamy texture while maintaining some chunky vegetables.
07 - Stir in the cheese until fully melted. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh parsley, additional cheese, and red pepper flakes as desired.

# Expert Tips:

01 -
  • It tastes like indulgence but uses everyday vegetables you probably already have.
  • The texture is creamy without feeling heavy, and you control just how chunky or smooth it gets.
  • It comes together in under an hour, which means comfort food on a weeknight is absolutely doable.
02 -
  • Don't skip the roux step, even if it feels fussy, it's the difference between a thin soup and an actual chowder that clings to your spoon.
  • Blend only part of the soup, leaving some vegetables whole gives you that satisfying contrast between creamy and chunky in every bite.
  • Add the milk after the vegetables are fully cooked, adding it too early can cause it to curdle if the heat gets too high.
03 -
  • Cut your cauliflower florets small and uniform so they cook evenly and fit nicely on a spoon without feeling clunky.
  • Taste the chowder after blending and before adding the cheese, sometimes the vegetables are sweeter or saltier than expected and you'll want to adjust.
  • If you like a little heat, a pinch of cayenne or a few dashes of hot sauce stirred in at the end wakes up the whole bowl without overpowering it.
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