Vegetarian Cauliflower Chowder (Printable)

Creamy cauliflower chowder with potatoes, carrots, and cheddar cheese. Comforting and ready 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

→ Thickener

15 - 2 tablespoons all-purpose flour

→ Garnish

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

# Cooking 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 to 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 Tips:

01 -
  • It turns humble vegetables into something rich and satisfying without feeling heavy.
  • You can make it dairy-free or vegan and it still tastes creamy and full.
  • The smoked paprika adds a warmth that surprises people every time.
  • It comes together in under an hour, perfect for weeknights when you need comfort fast.
02 -
  • Don't skip the step of cooking the flour with the vegetables, or your chowder will taste pasty and thin.
  • Blend only part of the soup, leaving some vegetables whole gives you the best texture contrast.
  • Add the cheese off the heat or on very low heat so it melts smoothly without separating into a greasy mess.
03 -
  • Use an immersion blender right in the pot to control how creamy you want it without making a mess.
  • Taste the chowder after adding the cheese, sometimes it needs a pinch more salt or a squeeze of lemon to brighten everything up.
  • If you're making this vegan, nutritional yeast stirred in at the end adds a cheesy flavor without dairy.
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