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, plus more to taste

→ Thickener

15 - 2 tablespoons all-purpose flour

→ Garnish

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

# 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 to combine.
03 - Gradually add the vegetable broth, whisking continuously to prevent lumps from forming.
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 consistency, leaving some vegetables chunky for textural contrast.
07 - Stir in the cheese until completely melted. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with parsley, extra cheese, or red pepper flakes as desired.

# Expert Hints:

01 -
  • It's creamy and rich without being heavy, perfect for when you want comfort without feeling weighed down.
  • The vegetables stay tender but not mushy, giving you texture in every spoonful.
  • You can make it vegan or keep it cheesy, depending on what your body needs that day.
  • It comes together in under an hour, which means you can have a homemade soup on the table faster than delivery would arrive.
02 -
  • Don't skip the flour step, it's what gives the chowder a velvety, cling-to-your-spoon consistency instead of a watery broth.
  • Blend only part of the soup, leaving some vegetables whole gives you a satisfying texture contrast that makes every bite interesting.
  • If you're using plant-based milk, choose an unsweetened variety or the chowder can taste oddly sweet.
  • Add the cheese off the heat or on very low heat to prevent it from becoming grainy or separating.
03 -
  • Cut your vegetables into uniform pieces so they cook evenly and you don't end up with mushy carrots and crunchy potatoes.
  • Taste the soup before adding cheese, sometimes the broth and butter provide enough saltiness and you can use less cheese than you think.
  • Use an immersion blender for convenience, but if you only have a regular blender, let the soup cool slightly and blend in batches with the lid vented to avoid a hot soup explosion.
  • If you love smoky flavors, add an extra pinch of smoked paprika or a dash of liquid smoke for depth.
Go Back