Creamy Vegetarian Cauliflower Chowder (Printable)

A hearty, creamy soup brimming with cauliflower and vegetables for a satisfying meal.

# What You'll Need:

→ 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

→ Optional Garnishes

15 - 2 tablespoons fresh chives or parsley, chopped
16 - Shredded cheese or plant-based cheese

# Cooking Steps:

01 - Heat olive oil or butter in a large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Stir minced garlic into the sautéed vegetables and cook for 1 minute until fragrant.
03 - Sprinkle flour evenly over the vegetable mixture and stir continuously for 2 minutes to cook out the raw flour taste.
04 - Gradually whisk in vegetable broth while stirring to prevent lumps from forming. Add diced potatoes and cauliflower florets.
05 - Season with dried 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 milk and simmer for an additional 5 minutes.
07 - For enhanced creaminess, use an immersion blender to partially blend the chowder directly in the pot. Alternatively, transfer 2 cups to a countertop blender, purée until smooth, and return to the pot.
08 - Taste the chowder and adjust seasonings as needed with additional salt, pepper, or herbs.
09 - Ladle hot chowder into bowls and garnish with fresh chives, parsley, or shredded cheese if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The cauliflower dissolves into creamy sweetness while the potatoes give it real substance and texture.
  • You can make it vegan, keep it gluten-free, or dress it up however your kitchen allows, and it works beautifully every single time.
02 -
  • Don't skip the roux step—it's what transforms this from thin broth into actual chowder, and there's no way around it if you want that comforting thickness.
  • The milk goes in at the very end and never boils, because high heat can make it separate and look curdled, even though it's perfectly safe.
  • Taste constantly throughout cooking because every vegetable broth and every person's salt preference is different, and there's no substitute for your own judgment.
03 -
  • If your soup breaks or curdles, don't panic—pour it through a fine strainer and start fresh with patience and lower heat next time; most accidents happen from rushing the milk-adding step.
  • Taste the vegetables as they cook and you'll learn exactly when they reach that perfect tender point, which is more useful than any timer because every stove is different.
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