Vegetarian Cauliflower Chowder (Printable)

Creamy chowder with cauliflower, potatoes, and carrots in a rich, comforting broth. Ready in 45 minutes.

# What You 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, or to taste

→ Optional Garnishes

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

# Directions:

01 - Heat olive oil or butter in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook the flour and eliminate raw taste.
04 - Gradually whisk in the vegetable broth, ensuring no lumps remain. Add potatoes and cauliflower florets.
05 - Season with 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 the milk and simmer for an additional 5 minutes.
07 - For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot, or transfer 2 cups to a blender and purée, then return to the pot.
08 - Taste and adjust seasonings as needed. Serve hot garnished with fresh chives, parsley, or shredded cheese if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners when you need something substantial but don't want to spend all evening cooking.
  • The texture is naturally creamy from blended vegetables, so you get richness without heavy cream or complicated techniques.
  • It's endlessly customizable—add spice, swap the milk, throw in fresh herbs—and it always turns out delicious.
02 -
  • Don't skip cooking out the roux—a raw flour taste will linger in your chowder and ruin the whole thing, so give it those full 2 minutes over direct heat.
  • Whisk in the broth slowly and steadily; rushing this step invites lumps that are hard to fix later.
  • Add the milk at the end rather than earlier to prevent curdling, especially if your broth is very hot.
  • Taste before you serve—this soup's flavor depends entirely on your broth quality, so adjust salt and spices after tasting rather than following measurements blindly.
03 -
  • Toast your spices in the roux for 30 seconds before adding the broth—this deepens their flavor and makes the entire chowder taste more intentional.
  • Save a splash of the cooking water from boiling potatoes to thin out leftovers instead of water or more broth; it adds body and potato flavor.
  • Use an immersion blender sparingly and only in the direction that lets you control creaminess—you're going for velvety, not baby food.
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