Creamy Roasted Cauliflower Chowder Recipe
This creamy roasted cauliflower chowder is a comforting and flavorful soup that combines tender roasted cauliflower and garlic with a medley of sautéed vegetables. Finished with cheddar cheese and a touch of creaminess from milk, this chowder makes a hearty and delicious meal perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 large head cauliflower (cored and roughly chopped)
- 3 garlic cloves
- 1 medium yellow onion (chopped)
- 2 medium carrots (chopped)
- 2 celery stalks (chopped)
Seasonings
- Kosher salt and freshly ground black pepper, to taste
- 1 dried bay leaf
- ½ teaspoon dried thyme
Oils and Fats
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
Other Ingredients
- ¼ cup all-purpose flour (can use gluten-free flour)
- 3½ cups vegetable broth
- 1¼ cups milk
- ½ cup shredded cheddar cheese (preferably white cheddar)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the vegetables.
- Prepare Cauliflower and Garlic: Arrange the chopped cauliflower and whole garlic cloves on a large baking sheet. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly. Spread them in a single layer to ensure proper roasting instead of steaming.
- Roast Vegetables: Roast the cauliflower and garlic in the oven for 20 to 25 minutes, stirring once midway through, until the cauliflower is tender and golden. Remove from the oven and let cool.
- Chop Roasted Garlic: Once cooled enough to handle, peel the roasted garlic cloves and finely chop them.
- Sauté Aromatics: In a large pot, melt the butter over medium-high heat. Add the chopped onion and cook for 2 to 3 minutes until it begins to soften.
- Add Vegetables and Herbs: Add the chopped carrots and celery to the pot and cook for another 5 minutes, stirring occasionally. Stir in the chopped roasted garlic, roasted cauliflower, bay leaf, and dried thyme.
- Add Flour: Sprinkle the flour over the vegetables and mix thoroughly to combine. Cook for about 2 minutes until the flour is cooked through and disappears.
- Add Broth and Simmer: Slowly pour in the vegetable broth while stirring. Bring the mixture to a simmer and let cook for 10 minutes to allow the flavors to meld.
- Finish Soup: Stir in the milk and shredded cheddar cheese. Continue stirring until the cheese melts and the chowder becomes creamy, about 2 to 3 minutes. Season with additional salt and pepper to taste.
- Serve and Optionally Thicken: Remove and discard the bay leaf. Ladle the chowder into bowls and serve warm. For a thicker texture, puree some of the soup and stir it back in before serving.
Notes
- To make the chowder thicker, puree a portion of the soup and then mix it back into the pot.
- You can use gluten-free flour to make this chowder gluten-free.
- White cheddar is preferred for its mild flavor, but you can substitute with any sharp cheddar cheese.
- Roasting the cauliflower and garlic adds depth of flavor and sweetness to the chowder.
- For a richer chowder, substitute whole milk with half-and-half or cream.
