Vegetarian Cauliflower Chowder (Print)

Creamy, comforting chowder with tender cauliflower, potatoes, carrots, and melted cheddar in a warmly spiced broth.

# Components:

→ 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

# Directions:

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 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 as needed.
08 - Ladle into bowls and garnish as desired with fresh parsley, extra cheese, or red pepper flakes.

# Expert Advice:

01 -
  • It's ready in under an hour, which means weeknight dinners that actually feel special without the stress.
  • The texture is luxurious and creamy without being heavy, leaving you satisfied but not weighed down.
  • It's naturally vegetarian but tastes so hearty that no one misses the meat, and it adapts beautifully to vegan swaps.
02 -
  • Don't skip blending part of the chowder—it's what transforms it from vegetable soup into something genuinely creamy and restaurant-worthy.
  • If you accidentally boil the milk too hard, you might see little flecks; this is why gentle heat in the final stages is non-negotiable.
  • Taste before serving, not after—seasoning a bowl at the table never tastes as good as adjusting the whole pot.
03 -
  • Use sharp cheddar specifically—it has enough personality that the cheese flavor actually registers instead of just adding creaminess.
  • The immersion blender is worth having just for soups; it creates texture you can't achieve any other way without the hassle of transferring hot soup to a blender.
  • Make this on the weekend when you have time to simmer and taste and adjust—rush it on a weeknight and it'll still be good, but unhurried chowder is transcendent chowder.
Back