Creamy Cauliflower Chowder Cheddar (Printer-friendly)
A rich blend of tender cauliflower, vegetables, and sharp cheddar for a comforting warm dish.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into small florets (approximately 5 cups)
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 2 medium Yukon Gold potatoes, peeled and diced
→ Dairy
07 - 3 tablespoons unsalted butter
08 - 1 cup whole milk
09 - 1 cup heavy cream
10 - 1 ½ cups sharp cheddar cheese, grated (plus extra for garnish)
→ Broth & Liquids
11 - 4 cups low-sodium vegetable broth
→ Pantry
12 - 2 tablespoons all-purpose flour or gluten-free flour blend
13 - ½ teaspoon dried thyme
14 - ½ teaspoon smoked paprika
15 - ¼ teaspoon ground black pepper
16 - ½ teaspoon salt, or to taste
→ Garnish (optional)
17 - Chopped fresh chives or parsley
18 - Extra grated sharp cheddar cheese
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes.
02 - Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Sprinkle flour evenly over vegetables and stir continuously for 1 to 2 minutes to remove the raw flour taste.
04 - Gradually whisk in vegetable broth, ensuring a smooth mixture without lumps.
05 - Introduce cauliflower florets, diced potatoes, dried thyme, smoked paprika, black pepper, and salt. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 to 18 minutes until vegetables are tender.
06 - Use an immersion blender to partially puree the soup in the pot, maintaining some texture, or carefully blend half the soup in batches and return it to the pot.
07 - Stir in whole milk and heavy cream, then simmer gently for 3 to 5 minutes without boiling.
08 - Remove from heat and fold in grated sharp cheddar until fully melted and smooth. Adjust seasoning as needed.
09 - Ladle chowder into bowls and garnish with additional cheddar cheese and chopped chives or parsley, if desired.
# Expert Tips:
01 -
- It's ready in under an hour, yet tastes like it simmered all day.
- The sharp cheddar gives you that restaurant-quality richness without any fuss.
- Naturally vegetarian and easily gluten-free, with a velvety texture that even cauliflower skeptics enjoy.
02 -
- Don't boil the soup after adding cream and cheese—heat breaks the emulsion and you'll end up with a grainy, separated mess.
- Freshly grated cheese melts infinitely better than pre-shredded; the anti-caking powder in pre-shredded cheese works against you here.
- Taste as you go; you can always add more salt, but you can't take it out.
03 -
- Dice your vegetables small and uniform so they cook evenly and the soup comes together on schedule.
- Keep that broth at a gentle simmer, not a rolling boil—it preserves the vegetables' texture and prevents the cream from curdling when you add it later.