Creamy Roasted Cauliflower Chowder

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Creamy Roasted Cauliflower Chowder Recipe-this healthy and hearty chowder is perfect for a cold day!

Creamy Roasted Cauliflower Chowder Recipe

We have been getting lots of snow this winter, which is great for the drought, ski season, and soup days. I love warming up to a bowl of comforting soup on a cold day. Ok, on really cold and snowy days, I don’t leave the house, I stay inside where it is warm and toasty, but I still appreciate a bowl of hot soup.

We are currently loving this Creamy Roasted Cauliflower Chowder. It is the perfect meal for winter!

Creamy Roasted Cauliflower Chowder Recipe

Josh, unlike me, loves to get outside when there is a big snowstorm. He hits the ski slopes as often as possible. When he gets home, he is ready for warm, comfort food…and this chowder always hits the spot!

Creamy Roasted Cauliflower Chowder Recipe

To make the chowder, we use roasted cauliflower instead of potatoes. Roasting the cauliflower adds a ton of flavor and keeps the chowder a little lighter.

We also use Almond Breeze Almondmilk Unsweetened Original to make the chowder super creamy. No cream is needed for this chowder, but you will never know it!

Creamy Roasted Cauliflower Chowder Recipe

I do add a little shredded cheese because it is comfort food:)

We like to serve the cauliflower chowder with crusty bread or crackers. Mmmm! I am ready for a bowl right now! Are you with me? I bet you will even want seconds!

Stay warm this winter with Creamy Roasted Cauliflower Chowder! It is sure to keep you warm and cozy!

If you like this Creamy Roasted Cauliflower Chowder, you might also like:

Creamy Roasted Cauliflower Chowder Recipe

Creamy Roasted Cauliflower Chowder

This creamy and comforting chowder is perfect for a chilly day.
4.78 from 40 votes
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes

Ingredients

  • 1 large head of cauliflower roughly chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1/4 cup unsalted butter
  • 1 medium onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour can use gluten-free flour
  • 2 15 ounce cans vegetable broth (low sodium is fine)
  • 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
  • 1/2 cup shredded cheddar cheese we used white cheddar
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
  2. In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
  3. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
  4. Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
  5. Ladle chowder into bowls and serve warm.
  6. Note-if you want the recipe to be gluten-free, use gluten-free flour.
Creamy Roasted Cauliflower-this lightened up chowder is healthy, hearty, and SO good! Serve it for lunch or dinner! #cauliflower #chowder #soup #vegetarian

ALMONDBREEZE logoDisclosure: this post is sponsored by Blue Diamond Almond Breeze Almondmilk, but our opinions are our own.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 11 1/4 cups almond breeze — that’s such an odd amount.
    Also, the ingredient list mentions garlic but the instructions call for roasted garlic. I don’t know how to do that. 
    This recipe sounds too darn good to pass up – and I’ve never had the almond milk.

    1. Thanks for catching my typo! You need 1 1/4 cups! I updated the recipe. You roast the garlic cloves with the cauliflower. See step one and then you add the garlic in the chowder in step 3. Enjoy!

  2. This looks amazing. It is soups like this that really make me loathe my dairy allergy. I love that this already has almond milk in it, and I know I could use ghee in place of the butter, but I’m wondering if I could use a dairy-free cheese, like Daiya, in place of the cheddar??

    1. I’ve never tried to melt a dairy free cheese. I think, though, if it doesn’t melt well, you could maybe use another Tablespoon so of flour to make it a little thicker. Then maybe just sprinkle some shredded DF cheese on top for flavor.

  3. Sounds yummy!. How much milk should be added, it says”1 1 1/4″? Also, do you think this would work with frozen cauliflower? Thank you for all the recipes.

    1. It’s 1 1/4 cups. I haven’t tried it with frozen cauliflower, but I am sure it would still work. The frozen cauliflower might have more liquid…so you might need to add a little less milk.

  4. I have a dear friend who can’t have dairy.  She says she misses creamy soups.  This looks like the perfect substitute. I cannot wait to try it and share some with her. 

    1. I use broccoli in creamy soups all the time! One of my favorite veggies. I lightly steam it if it’s not going to cook in the soup itself long enough. If you use frozen, you can skip that step.

    2. I mixed broccoli in mine, roasted it with the cauliflower. I also added a little bit of ham for extra protein.

      It was yummy

  5. I have to admit that I’ve been avoiding Cauliflower for some time now – I overate it and kinda got sick on it – perhaps it’s time to bring it back into the rotation…looks very tasty!

  6. Using almond milk is a great idea! I want to try this recipe soon—after dealing with freezing weather and tons of snow, a big bowl of this chowder sounds really good!

    1. For one of eight (not six) servings, there are 11.2 carbs, per the My Fitness Pal app.

      Also 154 calories, 9.9 g fat, 235.5 mg sodium, and 4.5 g sugar.

  7. Sounds really good, but vegetable broth has way too much sodium. My husband needs to watch his salt intake. Can I use something else in place of the broth? I would enjoy making soups but it is really hard to find a recipe without so much sodium.

    1. Homemade veggie broth is really easy to make without added salt. I frequently use sodium-free powdered chicken bouillon (I use Herb-Ox). I generally use one or two packets to 2 cups water. I think it works really well in creamy soups. You may also be able to buy prepared sodium-free veggie broth.

  8. Made this for dinner tonight. Use minced garlic instead of fresh cloves but still delicious! Love your blog- thank you for the great and easy recipes!

  9. Do you have nutrition info such as amount of each serving and calories per serving?
    Husband and I are doing great on our eating healthy meal plan but need to count calories for each meal. This looks so yummy! Would love to make for dinner if I can enter our calorie intake for it. Thanks!!

    1. It shouldn’t be too hard to figure out calorie, sodium, or carb counts for this soup. At a quick glance it looks like everything should be fairly reasonable, especially if you use sodium-free broth or homemade without added salt.

  10. I’m allergic to almonds so I can’t have almond milk but I definitely want to try this. Would there be something else I could use instead? Cashew milk?

  11. I might try this tonight — I have a head of cauliflower just waiting to be roasted. I usually eat it as a snack or throw a bit in some tomato soup or corn chowder. I’m sure this is going to be delicious! I will probably add a little nutmeg which I tend to do to most creamy, white things.
    I eat soup several times a week — usually make a big pot on the weekend, break it down into serving sizes and add veggies, seasonings, pasta, chicken, etc depending on what I’m making my husband for dinner. That way it’s still something different every night 🙂

  12. I can’t tolerate either garlic or onion, any suggestions for substitutes? Any special types of flour to use to make this gluten free?  This soup counds great and I want to try it without being sick for two to three days afterwards.

  13. My original dinner plans fell apart, but I had every single ingredient for this on hand, and I had just seen your recipe this morning.  Even the 14-year-old who had made a funny face when I told him what was for dinner loved it.  I cut the butter back to 2T with no adverse results.  Served with garlic-cheddar biscuits.  We’ll definitely make this again!

  14. I made this tonight for my husband and me, and I have to say it was really great! Subbed Parmesan cheese for the cheddar because I had a block that needed used up, and skipped the bay leaf. Will make this again.

  15. Made this yesterday for dinner, delicious!! While having it for dinner my husband and daughter were asking if there would be enough leftovers for them to take the soup for lunch the next day. As luck would have it there’s enough for all of us for lunch 🙂
    Really, really good.

  16. I made this soup for the second time last night (it was so delicious, I had to make it again!). There was green cauliflower on sale at the supermarket, so this batch is a fun green color! I used unsweetened Almond Breeze cashew milk instead of almond milk since it’s a bit creamier. So yummy and perfect for the cold weather we’re getting on the East Coast.

  17. I made this soup for a group of my husband’s co workers who came over for a dinner at our place. It was an easy recipe to follow and smelled divine. Everyone finished their bowls and also asked me to send out the recipe. Thank you Maria for always making easy to follow recipes with basic ingredients in a non-pretentious way. Your recipes always make me feel confident that they will turn out.

  18. I made this soup and LOVED it! I’m planning on bringing it to an older couple next week (she is recovering from a stroke) however I would like to bring something else with it. What else should I make or being them?

  19. Was wondering if anyone was able to calculate the smart points I plan on using low fat skim milk in place if almond milk
    Thanks looks yummy

  20. This is wonderful
    How many calories in a cup
    I could find
    And also I saw a gluten free recipe is there a nut free?

  21. I found this recipe after a friend on Facebook shared it. Prepping for my second baby’s arrival in a couple weeks, I thought this would be the perfect soup to make and freeze; comforting, full of yummy veggies and filling. I followed your directions and found it uncomplicated, which I need! It’s simmering now, on the last step, and the kitchen smells amazing! I can’t wait to try the first bowl. Or two. 🙂

  22. This looks delicious but we have a nut allergy in our family, so no almond milk. Also, I don’t like soy milk. I haven’t tried oat, hemp or rice milk. Would any of these be a good substitute?

  23. Made this for dinner tonight! I didn’t have almond milk so I just used regular skim milk but it was perfect. My fella thought there was rice or chicken in there, he didn’t have a clue it was vegetarian!

  24. Just made it! It is hands down the best soup I’ve ever made, I couldn’t love it more, thank you! I did make a few changes (I’m terrible at following directions). I added some chickpeas, and pureed half of the cauliflower. It’s definitely a homely looking soup, but its so delicious that definitely doesn’t matter!

  25. I don’t suppose we know the nutritional info for this please, Thank you I can’t wait to make this, but I have people with dietary requirements in the family so need to know.

  26. What would you think about taking about 1/4th of the finished soup, putting it in a food processor, blending it until smooth, and adding it back into the pot. I think this would make the chowder even richer and creamier, and give the soup an even stronger taste of cauliflower. Let me know what you think.

  27. I really want to try this soup recipe, did you list the calorie count some where in your post? If not, what is the calorie count? Thank you

  28. Wonderful receipe! I saw it posted on FB and then shared it myself. I made it and posted the picture of the soup and a link back to this page. I made it vegan and I did use Daiya cheese. It worked fine! I also used Earth Balance spread for the butter. Again, fine. I had some tiny new boiled potatoes on hand so I added them.

    I’m on my third bowl! : )

    1. It’s still a chowder as its prepared with milk or cream and thickened with crackers.  If you were looking for the fish then go ahead and add the fish.

       https://en.wikipedia.org/wiki/Chowderhttps://en.wikipedia.org/wiki/Chowder

  29. Tried this tonight and added ham. DELICIOUS and soon easy. Also added extra carrot and celery to thicken it more. Big hit with husband too.

  30. Hey there,
    Made this last night for dinner and it was an instant hit! Sooo good……We were chatting about it over dinner and decided to try it again today; except this time i added bacon and bay scallops. As awesome as the original recipe is the addition of bacon and scallops, (if bacon and scallops are in your diet), knocked it out of the park!

    Thanks for sharing…this is now a family go to meal.

    Doug

  31. Just made this tonight-I think it would be better with regular milk or cream-I think almond milk might be an acquired taste.

  32. I just made this and thought it was a little bland (sorry). I added curry powder, ground ginger and cinnamon…..
    Wow it was delicious!

  33. This soup is soooo yummy! I did a mix of regular milk and the almond milk since I had both. Would you know what the actual serving size is?

  34. I’ve made this soup several times now and it is absolutely delicious! It’s creamy and has tons of great vegetable flavor. My family just loves it and so do I!

  35. Made it today. Has a nice flavor. I added a bit more cheese and garlic. I added 15 oz cup of chicken broth and 15 oz of the vegetable broth. Added a lot of pepper. Needs lots of spice otherwise a bit boring. Would make again.

  36. Will it change the taste significantly if I add cow’s milk? What percentage would you recommend? How do you think shrimp would taste in it?

  37. The cook time says 45mins but the recipe only calls to simmer the stew for 10mins. Do I continue to simmer it after I’ve added the milk and cheese? Sorry I’m new to cooking!

  38. This soup is fantastic! Do you know if leftovers can be frozen? I’ve never frozen anything with almond milk as an ingredient. I made a double batch and want to put some away for a rainy (or rather blizzardy) day.

  39. Delicious…followed recipe exactly….when I had it again as a leftover I improvised. I added some corn, just because I like corn;  threw in some diced ham otherwise it was going to not be used up in time any other way; 
    then, again just because I like the taste, sprinkled in some curry.  Not Bad! In fact, it was quite tasty.

  40. Yummy..Loved this new soup! I was a little worried about using the Almond milk but it was delicious. I will be making this again soon. When I have a potluck..So quick and easy to make. Thanks!!

  41. A great soup!  I am making it for the second time, and added a bit of poached chicken breast.  I think ham would be great, as well.  But it is delicious all by itself!

  42. I wonder if you could use cornstarch instead of flour for those of us wanting to stay away from the white stuff,  if it is just a thickener.  Any ideas?

  43. Hello~ I am doing a low carb diet & I love cream soups, and this looks like a great recipe! I have a couple questions…. can I substitute something for the bay leaf? I don’t have any of those on hand. Also~ as far as the gluten-free flour…. would almond or coconut flour work as that is all I have on hand? Thank you!!

  44. Looks delicious. I wish all posted recipes had nutritional information.
    I’m interested in the Carbohydrates that are in a recipe and the fiber. This allows me to better calculate true Carbs and portion control.

  45. Has anyone altered this into a clam chowder? I might attempt it. I love the original but wow what a great alternative for a clam chowder.

    1. There are apps available where you can put in the and they calculate the nutritionals for you

  46. This looks like it could be easily adapted to a crock pot! Anybody know what the nutritional values would be. This could be very Diabetic friendly.

  47. I just finished this, as the recipe was written, (well, minus the bay leaf & thyme) and first, I have to say, this has great flavor, but, I do like my Cauliflower a little softer, so, the only change I would make next time would be to boil the Cauliflower to almost soft before putting it and the garlic in the oven… otherwise, thank you for a great recipe!

  48. We love this soup! I puréed a can of white beans with the almond milk to add some additional protein and creaminess- it was great! 

  49. This recipe was very disappointing. It looked so good and the reviews were positive. I followed the recipe exactly and it was very bland.. I’m a pretty boring eater too so it takes a lot for me to say something was bland. It was also a lot more liquidy than I expected – not chowder like. I mentioned this soup to a colleague and it turned out she had also made the same recipe and had the same result. I love some of your other recipes, but this one was a fail for me 🙁

  50. This looks so good!! Is it possible to make this with regular milk? i have a couple of nut-allergy members in the family.

  51. Really disappointed with this recipe. Followed the recipe exactly & used high quality products, but we found it to be very bland & boring. 

  52. This looks very good, but ONLY as a soup course, NOT as a “meal”; there is virtually no protein anywhere in sight.


  53. this is sooooo delicious! a few changes/additions: I added some extra boullion (chicken) for extra flavor, used milk instead of almond milk, and added shredded some chicken breast to make it a complete meal. it’s 95 in So Cal today and yet I’m excited to enjoy this!

  54. The ingredients sounded like this would be fabulous, but to me it tasted bland. Any ideas of how I can spice up the remaining 7 cups of it (I made it for 8 servings) and/or what to add to give it some oomph should I make it again? Thanks.

  55. Just made this today and OH MY!!! Soooooooo yummy!!!!! Thank you!  Prior to this soup my favorite soup was your quinoa vegetable soup but this may have just taken it’s place. Thank you for all of your delicious recipes!!! 

  56. I have made it twice because its always a big hit in my house and there is no left overs!!! I make my own modifications. I  use thyme  sprigs and i throw in some corn kernals, and I dont use Almond milk, just  regular.  This recipe is a keeper!

  57. Hi! Do you have the nutritional information for this soup? I’m looking to see if it will work with my Keto diet (i think so but want to be 100% sure)


  58. I accidentally bought the almond breeze coconut blend so I used that and added red curry paste. Absolutely delicious! I will be making the original recipe as well very soon! 

  59. I made this recipe today. It was my first  Creamy  Chowder. 
    This  Creamy Roasted Cauliflower Chowder is absolutely
    delicious.  I did use  more milk and more cheese. I roasted 
    that cauliflower and garlic. 
    P.S.  My husband said, “don’t lose this recipe”.  

  60. IDEAs for substituting the flour…I’m on whole 30..I know I could leave it out but then it wouldn’t be nice and thick…suggestions to thicken?

    1. can you use gluten free flour or almond meal??? Or cornstarch??? I am not sure what you are allowed to have:)


  61. If anyone is interested in cutting down the prep time, Trader Joe’s has roasted cauliflower in the frozen section! I tried it tonight instead of cutting up a cauliflower myself! So quick and easy and the whole bag was the perfect amount of cauliflower! 


  62. If anyone was wondering the Robin Hood Gluten Free Flour worked well.  I only had minced garlic so I mixed that with the cauliflower and roasted it altogether. Turned out fine. We really liked this. 


  63. This soup recipe was way to follow and make. Very delicious even for our finicky eater in our home who doesn’t like onions

  64. Wondering net carb count making the recipe  as the recipe is?  
    I think I will try using mashed cauliflower instead of flour. {as well as the chopped, roasted cauliflower}, or a couple of tbsp of coconut flour. .less carbs I believe?  I’m aslo adding  bite size chunks of leftover baked salmon. Let you know how it turns out. 


  65. I made this recipe with regular milk and it was awesome! I love the roasted garlic incorporation as I always used fresh minced garlic. I will definately make this again!


  66. I’ve made this soup at least 10 times in the past few years. I usually add shredded rotisserie chicken and frozen spinach. I also use regular dairy milk if I forget the almond milk. It always turns out delicious!

  67. Do you know if you can use almond flour, coconut flour or xanthan powder as the thickener?  I’m on the keto diet.

    1. It isn’t much flour so I am sure almond or coconut flour would work ok. Maybe corn starch too?


  68. 103 degrees out but I read this and had to try it, what a great treat and perfect seasoning. It will become a winter night favorite.


  69. Tried this soup but tweaked it..added red peppers to the califlower roast..also an extra boullon cube, along with oragano and cyanne pepper in place of bay leaf and thyme..excellent and easy.


  70. i just made this chowder –Delicious!! Two small changes: I used whole milk in place of almond milk. As fresh corn is still available, I added one ear of fresh corn. This recipe is definitely a keeper. Thanks!


  71. We tried this recipe tonight and we loved it!!
    The only thing I did different to my bowl of chowder is I added Curry powder. I love that stuff and my husband does not!!


  72. OMG delicious.
    I also made it with smoked bacon, added when I fried the onions for my meat eating friends.

    Definitely a winner


  73. I made this soup… I liked it… I did use 2% milk and I did start the chowder out with chopped bacon… so I had a little bacon flavor throughout the cauliflower soup. It was very hearty.. and hit the spot. thank you


  74. Just made this and it’s delicious! My only concern is it’s not white. It’s brown because of the vegetable broth. What could I have done to make it white?


  75. I LOVE this soup and want to make it for my friend who is having a baby. Would this be ok to make and then freeze for her?


  76. Loved this recipe and so did my family. It was very simple and quick to make.  Lots of great flavour and more filling than I had expected. 


  77. This recipe was a complete surprise! So much flavor and very easy to make.  My teenage boys loved it as well! Thanks for a super healthy recipe.


  78. I made The Creamy Roasted Cauliflower Chowder and loved it! It was a huge hit with the family! I plan to make it again.

  79. Was wondering if you had the nutritional values on any of this? I usually track Macros and was wondering if you knew by chance


  80. I added shredded chicken breast and thickened it a little more with corn starch. Thanks for sharing this recipe. 

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