Vegetarian Cauliflower Chowder (Printable Version)

Creamy vegetable chowder with cauliflower, potatoes, carrots, and melted cheddar. 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
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 15–18 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 tastes indulgent and creamy without being heavy, so you can have a second bowl without regret.
  • Everything cooks in one pot, which means less cleanup and more time to enjoy the result.
  • The vegetables stay tender but not mushy, giving every spoonful a satisfying bite.
  • You can make it vegan or gluten-free with simple swaps and it still tastes like comfort in a bowl.
02 -
  • Don't skip the step of cooking the flour with the vegetables, or your chowder will taste starchy and won't thicken properly.
  • Blend only part of the chowder, not all of it, because the chunky vegetables are what make it feel hearty instead of just smooth soup.
  • Add the cheese after you've turned off the heat or lowered it to the lowest setting, because high heat can make it seize up and turn grainy.
03 -
  • Cut the cauliflower into small, even florets so they cook at the same rate as the potatoes and don't turn to mush.
  • Use an immersion blender instead of transferring hot liquid to a regular blender, which can be messy and slightly dangerous.
  • Taste the chowder before serving and don't be afraid to add an extra pinch of salt or a squeeze of lemon juice to brighten the flavors.
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