Vegetarian Cauliflower Chowder (Printable)

Creamy cauliflower chowder with potatoes, carrots, and cheddar cheese. Comforting vegetarian soup in 45 minutes.

# What You’ll 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, 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 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.
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 Hints:

01 -
  • It turns humble vegetables into something genuinely cozy without feeling heavy or overly rich.
  • You can make it dairy-free or vegan and it still tastes like a warm hug in a bowl.
  • Everything cooks in one pot, which means less cleanup and more time to enjoy it.
  • The texture is creamy but not gummy, with just enough chunky vegetables to feel satisfying.
02 -
  • Don't skip the step of cooking the flour with the butter, it prevents lumps and makes the texture smooth instead of gritty.
  • If you blend the entire pot, the chowder turns into baby food, so keep some vegetables whole for a better eating experience.
  • Add the milk off high heat or it can curdle and ruin the creamy look you worked so hard to build.
03 -
  • Cut the cauliflower and potatoes into similar-sized pieces so everything cooks evenly and you don't end up with mushy florets and hard potatoes.
  • Use an immersion blender instead of transferring hot soup to a countertop blender, it's safer and way less messy.
  • Taste the soup after adding the cheese because cheddar can be salty, and you might not need as much additional salt as you think.
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