Quick Summary
Creamy Roasted Cauliflower Chowder Recipe-this healthy and hearty chowder is perfect for a cold day!
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!
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!
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. And if you think you don’t like cauliflower, you still have to try this chowder. Everyone that tries it, LOVES it! Even kids:)
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:
- Roasted Cauliflower and Chickpea Tacos
- Roasted Cauliflower Grilled Cheese
- Cauliflower Bolognese
- Cauliflower Lentil Sloppy Joes
Creamy Roasted Cauliflower Chowder
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
- 30 ounces vegetable broth
- 1 1/4 cups milk
- 1/2 cup shredded cheddar cheese, we use white cheddar or sharp cheddar
- Salt and black pepper, to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Ladle chowder into bowls and serve warm.
Notes
Nutrition
Have you tried this recipe?
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Is the nutritional information available for this recipe? I appreciate the healthy recipe ideas but I wish they included the nutritional information as well.
Tricia, just plug in the ingredients on myfitnesspal 🙂
Delicious!
I have been looking for vegetarian meals to make for my daughter and came across this. I made a big batch, I gave it to my daughter, and froze the rest. I didn’t have any because I’m not a chowder fan or cauliflower really, she liked it! at least that’s what she told me. Well tonight I got some out of the freezer and tried it and wow, it is delicious, I am so glad i tried it. Thank you so much.
Cooked exactly as was written. Veggies didn’t cook and this is bland and not a chowder. Too much liquid. Its a soup. Disappointed.
Not sure how we ended up with such different results. If anything, mine was too thick! I’m going add more liquid next time.
I made this soup last night. I didn’t have cauliflower so I roasted butternut squash and followed the recipe. It was delicious Thanks for a yummy recipe.
So you didn’t make Cauliflower Chowder, you made Butternut Squash Chowder. Try making the recipe exactly with cauliflower. It is pretty darn yummy.
You didn’t follow the recipe. You made Butternut Squash Chowder. Try cauliflower next time. It is pretty darn delicious on a chilly rainy day.
Lynn she just said she didnt have any, so she used butternut squash. ♀️ pretty sure flavors were on point still.
Fantastic recipe! Thank you! Delicious and simple!
Excellent soup!! The flavors are fantastic! Roasted broccoli is the star of the show here. I used organic chicken stock and skipped the cheese, and it was absolutely delicious. Will make it again and again!
Ummm….roasted CAULIFLOWER is supposed to be the “star”. Not broccoli.
Love this recipe it’s delicious. My additions were turmeric, dill and parsley.
Almost forgot used chickpea flour instead of flour. Otherwise followed recipe as is.
I cooked this today,,,,love it!!!! But I used partially cooked cauliflower and roasted it as instructed also used coconut milk instead of almond,,,also used vegan shredded cheddar. no flour..just thickened it with part of it being blended…
nice job
I just made this and it’s very tasty!!
My differences…
I didn’t have bay leaf so I used oregano. I didn’t have vegetable broth so I used chicken broth. I also used much more cheese than listed so it would be creamer!
Overall a great dish!
Please add nutritional information to all your recipes so readers can make informed decisions about eating healthy.
Just figure it out yourself – why should she have to do all the work? Especially when everyone uses different brands and makes substitutions it gets ridiculous
We got a huge cauliflower in a farm box my family got so I decided to try this out. My kids are not fans of cauliflower, but I figured if I made this soup the may like it. It was so delicious! I had to stop myself from eating the plain roasted cauliflower before putting it in the soup! I have to say it was a hit with my whole family! Thanks for the recipe. Question? Do you think you can freeze this soup successfully?
Glad you liked it! Yes, you can freeze it!
Fabulous Chowder very flavoursome. I’ve made it 2 weekends running! Everyone loved it! Thank you for sharing!!
Could 2% milk be used in place of Almond Breeze Almond Milk Unsweetened Original?
Yes! You can use the milk of your choice.
Delicious! This is fabulous. My only change was to add baby spinach at end. Wonderful flavor!
Love the spinach addition! Glad you loved it!
This sounded so good. I made it and it is as delicious as I imagined. Thanks for introducing me to some new recipes.
I would like to make this soup today but can tell me the cup amount of vegetable broth, please. I have coconut milk over milk just as good.?
You need 30 ounces of broth, which is about 3 3/4 cups.
How many servings does this recipe make? Thanks:)
I’ve made this three times now! I’m a big fan of soup and this one is amazing. I take my immersion blender at the end and turn the whole thing into a chowder. The cauliflower makes it quite thick and hearty. This has been a winner at my house!
I’ve made this twice within one week, it’s delicious and easy! Added a potato the second time, minced & roasted the garlic w the cauliflower to get some of that charred flavor into the soup. Used oat milk (that’s all I had) and used the immersion blender to help thicken it up. It’s an easy recipe and perfect when you need veggies after heavy holiday eating. Definitely a keeper!
this was sooo tasty. i made this vegan by using cashew milk & nutritional yeast instead of shredded cheese. i also omitted the carrots & celery & just used some celery salt out of laziness. Even so, this was seriously yummy thanks for the recipe 🙂
How much nutritional yeast did you use? I want to make this but needs to be dairy free. Thank you!!
This was absolutely delicious. Super hearty and comforting. I used less liquid than specified so it would be a thicker consistency and I stuck the immersion blender in it a couple times. I also used cashew milk instead of cows. YUM!
I followed this recipe to the T except for one little thing I did differently at the end. I took about a third of the mixture and I blended till smooth and then added it back to the soup. It gave it a more creamier smoother chowder. I will be adding this to the weekday soup recipe box
This is one of our family favourites – loved by all, from youngest (8) to oldest (75)! I always make a double batch, then add some quick-baked white fish fillets and a cup of peas n sweetcorn to batch #2 when I serve it a few days later. Trust me – the added fish makes it even MORE delicious, and different enough to allow for the same meal twice in one week!
Excellent recipe!! I made this GF because I have family that are Celiac! The 1 ingredient I felt it was lacking was an acid of some sort so right at the end, I finished it with more salt, about a tsp. and 1 tbsp. cooking sherry! It really made a difference! I served this with homemade GF popovers. What a treat on this snowy day. Thank you for sharing 😉
That sounds like a great addition!
Excellent recipe!! I made this GF because I have family that are Celiac! The 1 ingredient I felt it was lacking was an acid of some sort so right at the end, I finished it with more salt, about a tsp. and 1 tbsp. cooking sherry! It really made a difference! I served this with homemade GF popovers. What a treat on this snowy day. Thank you for sharing 😉
Next time I am going to stop and not add the milk. It looked and tasted great without the milk.
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So delicious, thank you for sharing this wonderful recipe. I followed the instructions and they were so well put together and easy to follow. I am a always delighted with your recipes and ideas…Your cookbook is great too
I gave a copy to my Daughter-in-law.
Looking fwd to making this. I have some frozen cauliflower as this is new for me. Thoughts? Does it roast ok? Or just save for mashed. TIA.
I prefer fresh but frozen will work. Don’t thaw before roasting and make sure it is spread out well on the pan and not touching. If it is too close it will steam.
Delicious and easy! Thank you for yet another wonderful recipe!
So glad you loved it.
Very hearty and delicious. I added bacon too and it was great.
I made this last night. The only substitution I made was to use chicken stock rather than veggie because that’s what I had on hand. It’s delicious, hearty and filling, especially after it sits for awhile. I guess the pectin in the cauliflower does that. We had it as a small bowl as a first course. I would make this again anytime. It’s good for a casual meal as well as a first course at a dinner party. Well done.
Hi Ginny-I am so glad you enjoyed the soup. Thanks for letting us know!
I keep coming back to this recipe. It’s sooo good!
It’s a good one!
This soup is delicious! I’ll be making a double batch from now on! Thank you!
I just made this soup. Very tasty! I sautéed the roasted garlic and cauliflower before adding the other ingredients of step 3. Instead of thyme, I used Herbes de Provence. I will definitely make its again!
Glad you enjoyed it! Thanks for reporting back!
I’m wondering if you could cook extra cauliflower then purée it and add it to the soup to thicken it instead?
Sure!
The flavor is amazing!! I cooked the veggies a little longer than 10 minutes so they were softer. Will definitely be making this again!!