Creamy Vegetarian Cauliflower Chowder (Printable)

Creamy vegetable chowder with cauliflower, potatoes, and carrots. Ready in 45 minutes.

# Ingredient List:

→ 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 - ½ teaspoon dried thyme
12 - ½ teaspoon smoked paprika
13 - ¼ teaspoon ground white or black pepper
14 - ½ teaspoon salt, adjusted 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 flour taste.
04 - Gradually whisk in vegetable broth, ensuring no lumps form. Add diced 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 milk and simmer for an additional 5 minutes to blend flavors.
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 before returning to the pot.
08 - Taste and adjust seasonings as needed for optimal flavor balance.
09 - Transfer to serving bowls and garnish with fresh chives, parsley, or shredded cheese if desired. Serve hot.

# Expert Tips:

01 -
  • The smokiness from a pinch of paprika creates this incredible depth that guests always try to identify but can never quite place.
  • You can control the texture completely, leaving it chunky for Monday, then blending the leftovers smooth for Wednesday – essentially getting two different soups from one pot.
02 -
  • Over-blending makes this soup lose its soul – I learned after turning one batch into baby food that partial blending creates the perfect balance between creamy and chunky.
  • Adding milk while the soup is boiling too vigorously will cause it to separate and give your chowder a grainy texture – always reduce to a gentle simmer first.
03 -
  • The vegetable sizes in this recipe matter more than you might think – one extra-large potato instead of two medium ones can throw off the balance and make the soup too starchy.
  • Adding just three drops of white truffle oil (not a tablespoon, just drops!) right before serving transforms this humble soup into something restaurant-worthy when you're entertaining guests.
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