Vegetarian Cauliflower Chowder (Print View)

Creamy vegetable chowder with cauliflower, potatoes, carrots, and cheddar. Comforting and satisfying in 45 minutes.

# Components:

→ 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, more to taste

→ Thickener

15 - 2 tablespoons all-purpose flour

→ Garnish

16 - Chopped fresh parsley
17 - Extra grated cheese
18 - Crushed red pepper flakes

# Preparation Steps:

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 prevent lumps.
03 - Gradually add the vegetable broth, whisking continuously to avoid lumps and ensure smooth consistency.
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, blend part of the chowder for a creamier texture while leaving some vegetables chunky for contrast.
07 - Stir in the cheese until melted. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh parsley, extra cheese, or red pepper flakes as desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner without the stress.
  • The partial blending trick gives you creamy richness without heavy cream or complicated techniques.
  • It's genuinely adaptable, whether you're vegetarian, vegan, or just trying to eat more vegetables.
02 -
  • Don't skip the slow whisking when you add the broth—flour lumps are frustrating to remove later and they ruin the silky mouthfeel.
  • Partial blending is the secret; a fully pureed chowder loses its charm, while leaving everything chunky makes it feel less finished than it actually is.
03 -
  • Use an immersion blender for complete control over texture; regular blenders can overheat if you're not careful, and you'll end up with soup that's either perfectly creamy or oddly thin.
  • Taste aggressively and adjust seasoning right before serving—salt and acid from any squeeze of lemon make the whole bowl come alive.
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